Corn Soup recipe

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Ingredients

4 ears fresh corn, shucked and desilked
1 tablespoon olive oil
1 medium onion, chopped
2 cloves garlic, minced
¼ pound pork, cubed
¼ pound uncooked prawns, peeled and deveined
salt and pepper to taste
4 cups chicken broth
1 bunch fresh spinach, washed and dried

Nutrition Info

220 calories
carbohydrate: 24.5 g
cholesterol: 62.4 mg
fat: 7.9 g
fiber: 4.8 g
protein: 16.1 g
saturatedFat: 1.6 g
servingSize: -
sodium: 1341.8 mg
sugar: 5.6 g
transFat: : -
unsaturatedFat: : -

Directions

  1. Slice the kernels from the cob and scrape off the remaining bits and juice into a bowl. Set aside.

  2. Heat the olive oil in a large pot over medium heat, cook and stir the onion and garlic in the hot oil until fragrant, about 5 minutes. Add the pork and cook until no longer pink, about 5 minutes, add the prawns and cook until bright pink on the outside and the meat is no longer transparent in the center, about 5 minutes more. Stir the corn into the pot, season with salt and pepper. Pour the chicken broth over the mixture, bring to a simmer and cook another 10 minutes. Add the spinach to the soup and cook until just wilted, 2 to 3 minutes. Serve hot.

Recipe Yield

4 servings

Recipe Note

This soup is great to make especially when corn is fresh and at its peak. Prepare a big batch and freeze for when you're too busy to cook during the week. Double the recipe if desired to save for later.

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