Corn Soup

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.

• Preparation Time: 15 mins
• Cooking Time: 30 mins
• Total Time: 45 mins
• Calories: 220 Calories

Ingredients

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

Recipe Instructions

Step 1

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

Step 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.