CORN SOUP

Corn Soup image

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.

Provided by lola

Categories Soups, Stews and Chili Recipes Soup Recipes Vegetable Soup Recipes

Time 45m

Yield 4

Number Of Ingredients 9

Ingredients

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

Steps:

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 Facts : Calories 220 calories, Carbohydrate 24.5 g, Cholesterol 62.4 mg, Fat 7.9 g, Fiber 4.8 g, Protein 16.1 g, SaturatedFat 1.6 g, Sodium 1341.8 mg, Sugar 5.6 g