Corn Soup1 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
Original recipe yields 4 servings
- 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.
Amount Per Serving (4 total)
- 202 cal
- 7.3 g
- 23.3 g
Based on a 2,000 calorie diet
Reviews (1)Rate This Recipe
"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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