Corn Soup

4 ears fresh corn, shucked and desilked

1 tablespoon olive oil

1 medium onion, chopped

2 cloves garlic, minced

¼ pound pork, cubed

¼ 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.