Skip to main content New this month
Get the Allrecipes magazine

Corn Soup

Rated as 4.33 out of 5 Stars

"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."
Added to shopping list. Go to shopping list.

Ingredients

45 m servings 220 cals
Original recipe yields 4 servings

Directions

{{model.addEditText}} Print
  • Prep

  • Cook

  • Ready In

  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.

Nutrition Facts


Per Serving: 220 calories; 7.9 g fat; 24.5 g carbohydrates; 16.1 g protein; 62 mg cholesterol; 1342 mg sodium. Full nutrition

Similar recipes

Reviews

Read all reviews 3
Most helpful
Most positive
Least positive
Newest

I sent my message to soon before I was able to complete it about the Corn Soup. I used Cubed Sirloin Steak cuts cut for me from Fresh Market Meat Department instead of using Pork. I used fresh S...

this is a great base recipe, but i wound up making a few changes to it since i'm not a fan of spinach. i used panchetta instead of pork, added black beans and diced tomatoes for a little extra f...

For this recipe I used panchetta instead of pork, skipped the prawns and added in orzo. I also added a bit of smoked paprika. It was delish!