corn-soup

Corn Soup

1 Review Add a Pic
  • Prep

    15 m
  • Cook

    30 m
  • Ready In

    45 m
lola
Recipe by  lola

“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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Ingredients

Adjust Servings

Original recipe yields 4 servings

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.

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Review (1)

Rate This Recipe
brujah42
1

brujah42

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 flavor. otherwise, delish!

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Nutrition

Amount Per Serving (4 total)

  • Calories
  • 202 cal
  • 10%
  • Fat
  • 7.3 g
  • 11%
  • Carbs
  • 23.3 g
  • 8%
  • Protein
  • 14.9 g
  • 30%
  • Cholesterol
  • 56 mg
  • 19%
  • Sodium
  • 236 mg
  • 9%

Based on a 2,000 calorie diet

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Velvety Chicken Corn Soup

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Hearty Corn and Pumpkin Soup