Ingredients45 m servings 220 cals
- 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.
Per Serving: 220 calories; 7.9 g fat; 24.5 g carbohydrates; 16.1 g protein; 62 mg cholesterol; 1342 mg sodium. Full nutrition
ReviewsRead all reviews 3
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...