Corn Soup

1 Reviews

Prep: 15 min
Cook: 30 min
Ready In: 45 min

“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.” - by lola

Ingredients

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

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Directions

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

Nutrition

Amount Per Serving (4 total)

Calories
202 cal
10%

Fat
7.3 g
11%

Carbs
23.3 g
8%

Based on a 2,000 calorie diet

Reviews (1)

Rate This Recipe

brujah42

Dec. 26, 2012

"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...." See more otherwise, delish!"

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