About this recipe:This sweetcorn soup is deliciously different and great to make when you can find fresh sweetcorn. Frozen sweetcorn can be used in a pinch. Make a big batch and freeze for homemade lunches and suppers anytime.
4 ears fresh sweetcorn, shucked and desilked
1 tablespoon olive oil
1 medium onion, chopped
2 cloves garlic, minced
120g pork, cubed
120g uncooked prawns, peeled and deveined
salt and pepper to taste
1L chicken stock
1 bunch fresh spinach, washed and dried
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Method Prep:20min › Cook:40min › Ready in:1hr
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 no longer transparent in the centre, about 5 minutes more.
Stir the sweetcorn into the pot; season with salt and pepper. Pour the chicken stock 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.