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Prep Time: 15 Minutes Cook Time: 30 Minutes |
Ready In: 45 Minutes Servings: 4 |
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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. 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 |
Directions:
1. Slice the kernels from the cob and scrape off the remaining bits and juice into a bowl. Set aside.
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.
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