how fitting it is to be immersed in home-inspired cooking at the pinnacle of the lenten season. guam's local population is almost entirely catholic. this meant abstaining from meat every friday of the 40 days before easter and on the very first day of lent, ash wednesday.
surrounded by miles of endless ocean did not mean seafood was readily available for coking. tilapia tuna, and parrot fish were some of the local staples but shrimp, salmon, and crab were actually expensive and usually imported from the Philippines.
many local dishes will have coconut milk and corn soup is that ultimate comfort food that brings to mind Church fundraisers and nights at rosaries eating it out of the very basic white styrofoam cup. it is winter right now so soup is the perfect note to stay warm. this version is a bit modified because i prefer to build the flavors with a roux before adding the chicken stock.
RECIPE
1 can creamed corn
1 bag frozen corn
1 can coconut milk
3 cups chicken stock
1 cup shredded crab meat
1 cup sliced scallion
Equal parts flour and butter to create a roux.
Garlic, onion, salt pepper to taste.
1. Heat a stock pot and melt butter. Incorporate equal amount of flour to form a doughy paste. Remove from heat when it smells like a burnt sugar cookie. Set aside.
2. Sautée garlic, onions, and frozen corn.
3. Add chicken stock and bring to a low boil over medium heat.
4. Slowly add crumbled portions of the roux and use a whisk to dissolve the roux into the stock. This will form a creamy broth.
5. Add the crab, coconut milk, and creamed corn and simmer for 15 minutes.
6. Season with Salt and pepper and garnish with scallions before serving.
*Shrimp and or shredded chicken breasts can also be added for added depth.
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