18 thoughts on “Guam corn soup recipe – Chamorro corn soup

    Mata Fonoti

    (September 16, 2019 - 9:41 am)

    How much flour?

    kathy jo tourtois

    (September 16, 2019 - 9:41 am)

    looks awesome and i will be trying this simple recipe ty so much !!!

    Erma Salas

    (September 16, 2019 - 9:41 am)

    You stir to much!

    joseph chokai

    (September 16, 2019 - 9:41 am)

    so I made it…. and it lasted about 5 minutes!! it's freaking delicious.. my new favorite recipe for corn soup

    Lauren Smith

    (September 16, 2019 - 9:41 am)

    This looks so yummy! Would never have thought of using coconut milk in a corn soup, sounds delish. Looking forward to trying this out. Thanks!

    Aileen Ward

    (September 16, 2019 - 9:41 am)

    This is odd to me. I've always known corn starch was used to thicken, not flour. And that'll be a no no on the cream of mushroom.

    Andrea Aquinde

    (September 16, 2019 - 9:41 am)

    Also salt and pepper

    Andrea Aquinde

    (September 16, 2019 - 9:41 am)

    How many cups of chicken stock and flour?

    Paula Quinene

    (September 16, 2019 - 9:41 am)

    Flour helps thicken the soup. It is not necessary and you can probably use another type of thickener.

    Syed Ahmed

    (September 16, 2019 - 9:41 am)

    Why the need to put flour

    Paula Quinene

    (September 16, 2019 - 9:41 am)

    Yes, that is how it how it is generally made. However, once I tried it with the cream of mushroom soup, I liked it better. The soup makes it taste more hearty while cutting back a bit on the richness of the coconut milk.

    Baketastic Cookies

    (September 16, 2019 - 9:41 am)

    I was just curious, have you ever tried the corn soup recipe with the chicken broth and coconut milk before? Was it good? Or did you not try it? I was just curious. I am in the process of wanting to make this soup, possibly tomorrow. But I will not add chicken to it. I may just come up with my own thing because some ingredients I don't have, so I will have to improvise. =) Thanks for sharing Guams best.

    machinegirl626

    (September 16, 2019 - 9:41 am)

    I am NOT dissapointed! I am so happy thank you for posting this. I cook like you and need no measurements at times. We were trying to cook this and I forgot what goes in it. Thanks for helping.

    peglc legg

    (September 16, 2019 - 9:41 am)

    she says them as she adds it

    Shawn Jasen

    (September 16, 2019 - 9:41 am)

    thank you, but i was hoping to see measurements.

    rayray Dietrich

    (September 16, 2019 - 9:41 am)

    i was hoping for a no meat corn soup…

    Chamo rrito

    (September 16, 2019 - 9:41 am)

    My elderly auntie always said that if we took a time machine back to the pre war guam, we would not recognize alot of the food. Perhaps only the fish dishes. She says that the recipes have changed so much due to the new ingredients and products from the states, but the names of the dishes have not changed. She says that chalakilis is different now, there were more variety of tamales and empanadas, the titiyas tasted better back then, and corn soup was a drink and not really a soup-stew.

    Chamo rrito

    (September 16, 2019 - 9:41 am)

    Is this based on the Chamorro ATULE? According to my mom and elderly aunties, ATULE was more of a hot drink rather than a soup or stew. They tell me that ATULE is now known as CORN SOUP because explaining ATULE to the Americans, it was easier to say that ATULE is like a CORN SOUP because it is made with corn masa. In fact they tell me that it is better to use corn masa instead of flour.

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