Tinolang Halaan with White Corn
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Tinolang Halaan with White Corn

Tinolang Halaan with White Corn is the Filipino version of New England Clam Chowder. The only difference is that this Filipino soup does not use milk or cream to thicken the soup. The grated white corn thickens the soup instead while adding more flavor into this simple but very delicious soup
Prep Time30 mins
Cook Time20 mins
Course: Soup
Cuisine: Filipino
Keyword: Clam and Corn Soup, Halaan, Tinolang Halaan, Tinolang Halaan with White Corn
Servings: 5
Author: Cel


  • 1 kg fresh halaan
  • 1 thumb sized ginger julienne
  • 1 onion chopped
  • 6 white corn grated
  • sili leaves or malunggay leaves
  • 1 liter water
  • salt and pepper


  • Saute chopped onion and ginger.
  • Add halaan allowing the shells to open and remove shells that did not open.
  • Add water and white corn, bring to boil.
  • Lower heat as soon as the soup boils.
  • As soon as the corn is cooked add chopped sili leaves or malunggay leaves.
  • Salt and pepper to taste.
  • Transfer into a bowl and serve hot.


For a thicker soup, place grated white corn in a blender with a bit of clam broth or water before adding it into the soup.