Corn Soup

Ingredients

• 4 cups chicken broth 
• 4  ears corn fresh
• 2 cloves garlic minced
• 1 tablespoon olive oil 
• 1 medium onion chopped
• 0.3 pound fatty pork cubed
• 0.3 pound prawns deveined uncooked peeled
• 4 servings salt and pepper to taste
• 1 bunch pkt spinach fresh washed and dried

Equipment

• bowl
• pot

Directions

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.
3. 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.
4. Pour the chicken broth over the mixture; bring to a simmer and cook another 10 minutes.
5. Add the spinach to the soup and cook until just wilted, 2 to 3 minutes.
6. Serve hot.