Corn Soup recipe
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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
Nutrition Info
- 220 caloriescarbohydrate: 24.5 gcholesterol: 62.4 mgfat: 7.9 gfiber: 4.8 gprotein: 16.1 gsaturatedFat: 1.6 gservingSize: -sodium: 1341.8 mgsugar: 5.6 gtransFat: : -unsaturatedFat: : -
Directions Corn Soup
Directions
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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.