Instructions: Chopped parsley or cilantro (coriander) for garnish

Corn didnt arrive in the Philippines until the sixteenth century when Spanish explorers delivered it from the New World, but it was quickly assimilated into the local diet just as it has been everywhere else it has landed. To add a touch of sophistication to this rustic soup, try adding the optional crab meat in the recipe.

Puree the corn and water in an electric food processor or blender. Strain through a sieve, pressing to extract as much liquid as possible, and discard the solids remaining in the sieve. Heat the oil in a large pot over moderate heat and saute the garlic until golden brown. Add the corn liquid, milk, and optional crab meat. Bring to a boil over moderate heat, stirring frequently.

Season with salt and pepper and serve garnished with chopped parsley or cilantro.

Serves 4 to 6.

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