The comfort of uncomplicated food. This soup is a simpler version of a dish that my father-in-law used to cook. It features white corn which, when simmered for a long time, thickens the broth as the starch is released. You can use your favorite greens, I chose spinach for this version. To serve, I topped the soup with crisp fried shallots and toasted garlic bits.
In local markets, white corn can be bought already sliced off the cobs. If you are unable to find that, you can buy whole ears of corn and simply use a knife to cut off the kernels (see cutting corn off the cob). Remember, though, that because white corn takes quite a long time to cook to tenderness, you will have to cut the kernels in such a way that it will take two to three slices to completely release them off the cobs. Or, slice off the kernels in one go and them chop them. Another alternative is to use a vegetable grater.
White corn and spinach soupPrint Pin
- 2 cup finely sliced or grated white corn
- 250 to 300 grams diced pork
- 6 cloves garlic minced
- 1 whole onion or two shallots, finely sliced
- 2 tablespoons cooking oil
- 6 to 8 cups bone broth
- patis (fish sauce) fish sauce, to taste
- freshly ground pepper
- 1 large bunch spinach leaves tough stalks discarded but the tender ones are okay to include
- fried shallots
- toasted garlic bits
- Heat the cooking oil in a pot. Saute the garlic and onion until fragrant.
- Add the pork. Cook, stirring, until the meat changes color.
- Add the corn.
- Pour in the broth. Season with fish sauce and pepper. Bring to the boil, lower the heat, cover and simmer for about an hour or until both the pork and corn are tender.
- When the corn and pork are done, adjust the seasonings, if needed. Then, add the spinach leaves, pressing them into the broth. Simmer for a few minutes or just until the spinach leaves wilt.
- Ladle the soup into individual bowls. Top with crisp onion slices and toasted garlic bits. Serve hot.