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  • 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


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.