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.

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.

Per Serving: 220 calories; protein 16.1g; carbohydrates 24.5g; fat 7.9g; cholesterol 62.4mg; sodium 1341.8mg.

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