With summer officially here I'm ready to partake in the season's bounties like fresh berries, cherries, stone fruit and my personal favorite, corn! Growing up my mom would make a delicious corn soup at least twice every summer and I could never get enough. It's so simple but yet so tasty. A lot of people have asked me how to make it, so when I made it for the first time this season (fittingly, it was Mother's Day)I snapped pictures of each step along the way. Here we go:
Of course, the star of the show is fresh corn. For a big 5-qt pot I used about 10 ears.
Using a box grater, I grated the corn cobs into a large bowl.
It will look like this when you're done - kind of a chunky consistency and a bit of liquid.
You will also need half of a yellow onion, diced, and 4 cloves of minced garlic. These are pretty much the building blocks of every dish my mom ever cooked, and sometimes there was also a diced tomato.
For the protein I added 1/2 lb of diced pork shoulder and 1/2 lb of peeled, deveined shrimp.
First step is to brown your pork. In the pot over medium high heat, I add the pork and about 2 Tb of water. I let the pork simmer in the water which will eventually evaporate and the meat will begin to brown. As soon as the water is gone, I add 1 Tb of vegetable oil to the pot and quickly fry the pork just until it's golden brown. I add a quick "squirt" of fish sauce for seasoning, but you can also use plain salt if you prefer. Remove the pork to a bowl and set aside.
To the pot add your onion and garlic, saute until the onion is soft and translucent, about 3-5 minutes. Make sure not to burn the garlic!
Next add your grated corn.
To make up the rest of the soup volume, add low-sodium chicken broth - for this size pot, I used about 4 cups. Partially cover the pot and bring to a boil. Season to taste with salt (I use kosher) and a little bit of fresh cracked black pepper. Once the soup is seasoned to your liking, add the cooked pork and raw shrimp to the pot.
And the last guest to the party is 2 bunches of washed, fresh spinach. Add the veggies to the pot once the shrimp is cooked (should only take 2-3 minutes).
Voila! Now you have a steaming pot of sweet, savory corn soup, complete with protein and veggies. It's a one pot meal!
Now that my mom is no longer here, this is one of the many dishes that she taught me how to cook and now bring back so many wonderful memories of her. Just seeing and smelling the soup makes me feel like she's still here. Cruz happens to love this soup and I can't help but feel like I'm sharing a little bit of my mom with him. Bon appetit!
Using a box grater, I grated the corn cobs into a large bowl.
It will look like this when you're done - kind of a chunky consistency and a bit of liquid.
You will also need half of a yellow onion, diced, and 4 cloves of minced garlic. These are pretty much the building blocks of every dish my mom ever cooked, and sometimes there was also a diced tomato.
For the protein I added 1/2 lb of diced pork shoulder and 1/2 lb of peeled, deveined shrimp.
First step is to brown your pork. In the pot over medium high heat, I add the pork and about 2 Tb of water. I let the pork simmer in the water which will eventually evaporate and the meat will begin to brown. As soon as the water is gone, I add 1 Tb of vegetable oil to the pot and quickly fry the pork just until it's golden brown. I add a quick "squirt" of fish sauce for seasoning, but you can also use plain salt if you prefer. Remove the pork to a bowl and set aside.
To the pot add your onion and garlic, saute until the onion is soft and translucent, about 3-5 minutes. Make sure not to burn the garlic!
Next add your grated corn.
To make up the rest of the soup volume, add low-sodium chicken broth - for this size pot, I used about 4 cups. Partially cover the pot and bring to a boil. Season to taste with salt (I use kosher) and a little bit of fresh cracked black pepper. Once the soup is seasoned to your liking, add the cooked pork and raw shrimp to the pot.
And the last guest to the party is 2 bunches of washed, fresh spinach. Add the veggies to the pot once the shrimp is cooked (should only take 2-3 minutes).
Voila! Now you have a steaming pot of sweet, savory corn soup, complete with protein and veggies. It's a one pot meal!
Now that my mom is no longer here, this is one of the many dishes that she taught me how to cook and now bring back so many wonderful memories of her. Just seeing and smelling the soup makes me feel like she's still here. Cruz happens to love this soup and I can't help but feel like I'm sharing a little bit of my mom with him. Bon appetit!
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