Corn Soup

1
lola 26

"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."

Ingredients

45 m servings 202 cals
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Original recipe yields 4 servings

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Nutrition

  • Calories:
  • 202 kcal
  • 10%
  • Fat:
  • 7.3 g
  • 11%
  • Carbs:
  • 23.3g
  • 8%
  • Protein:
  • 14.9 g
  • 30%
  • Cholesterol:
  • 56 mg
  • 19%
  • Sodium:
  • 139 mg
  • 6%

Based on a 2,000 calorie diet

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Directions

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  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.
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this is a great base recipe, but i wound up making a few changes to it since i'm not a fan of spinach. i used panchetta instead of pork, added black beans and diced tomatoes for a little extra f...