Sopa de Maiz

Heat oil in a large pot over medium-high heat, then sauté the white onions and minced garlic until fragrant and translucent, about 2-3 minutes.

Add the diced shrimp to the pot and cook for 2-3 minutes until they begin to turn opaque and pink.

Pour in the bottled clam juice and water, then bring the mixture to a boil.

Add the cooked fresh corn and stir well to distribute evenly throughout the broth.

Season with freshly ground black pepper to taste.

Reduce heat to medium and add the shredded spinach, stirring gently until it wilts into the soup.

Simmer for 2-3 minutes to allow all flavors to meld, then taste and adjust seasonings as needed.

Ladle the soup into serving bowls and serve hot.