CORNED BEEF POTATO AND CORN SOUP


Ingredients:

1/2 tbsp cooking oil
1 pc (100 g) onion, chopped
4 cloves garlic, minced
1 pc (100 g) tomato, sliced
1 can (380 g) PUREFOODS CORNED BEEF WITH CHUNKS
3 cups water
1 tsp fish sauce (patis)
1 pc (150 g) potato, cubed
3 tbsp MAGNOLIA ALL PURPOSE CREAM
1/4 cup (42 g) canned whole corn kernels, drained
iodized fine salt and pepper to taste

Procedure:

  1. In a saucepan heat oil and then sauté onion, garlic and tomato. Add corned beef, and continue sautéing for 3 to 5 more minutes.
  2. Add water and fish sauce. Bring to a boil then lower heat to simmer. Add potato. Simmer for 10 minutes or until potato is tender. 
  3. Add corn and cream. Season with salt and pepper. Simmer once.

Makes 8 servings.

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