PORK CORN SOUP RECIPES

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PORK AND CORN SOUP | CHINA SICHUAN FOOD



Pork and Corn Soup | China Sichuan Food image

Light and summer friendly pork and corn soup. A sweet savory soup with a unique taste.

Provided by Elaine

Categories     Soup

Total Time 11 minutes

Prep Time 10 minutes

Cook Time 1 minutes

Yield 2

Number Of Ingredients 8

300 g pork ribs ( ,or you can use big leg bones in cold winter days)
1 scallion
1 small chunk of ginger
1 corn ( ,cut into small sections)
1 carrot ( ,cut into small chunks)
3 to 4 L water
salt to taste
Chopped scallion and coriander for garnishing ( ,optional)

Steps:

  • Ask your butcher to help you cut the ribs into small sections. Add the ribs in a pot with enough water. Add 1 scallion and ginger and then cook for 1 to 2 minutes after the water boils. Clean and drain.
  • Place the cooked ribs in a cooker with water, add corn and carrots. Simmer for around 1 hour after boils or use soup procedure if you are using a high pressure cooker.
  • Add salt to taste and serve with chopped scallion and coriander.

Nutrition Facts : Calories 301 kcal, CarbohydrateContent 4 g, ProteinContent 29 g, FatContent 17 g, SaturatedFatContent 3 g, CholesterolContent 111 mg, SodiumContent 116 mg, FiberContent 1 g, SugarContent 1 g, ServingSize 1 serving

PORK, CORN, AND THREE-PEPPER SOUP | BETTER HOMES & GARDENS



Pork, Corn, and Three-Pepper Soup | Better Homes & Gardens image

Provided by Better Homes & Gardens

Categories     Recipes and Cooking

Total Time 30 minutes

Number Of Ingredients 12

12 ounces lean boneless pork, cut into bite-size strips
1 tablespoon cooking oil
½ cup chopped red sweet pepper
1 small onion, chopped
1 14.75 ounce can cream-style corn
1 cup chicken broth
1 cup milk
½ cup frozen whole kernel corn
1 4 ounce can diced green chili peppers
¼ cup snipped fresh parsley
¼ teaspoon salt
¼ teaspoon ground red pepper

Steps:

  • In a large saucepan cook meat in hot oil for 2 to 3 minutes or until done. Remove from saucepan; cover and keep warm. Add red sweet pepper and onion to saucepan and cook until tender.
  • Stir in the cream-style corn, chicken broth, milk, frozen corn, and undrained chili peppers. Bring to boiling; reduce heat. Simmer, covered, for 5 minutes.
  • Stir in the cooked meat, parsley, salt, and ground red pepper; heat through.

Nutrition Facts : Calories 281 calories, CarbohydrateContent 30 g, CholesterolContent 43 mg, FatContent 12 g, ProteinContent 19 g, SaturatedFatContent 3 g, SodiumContent 768 mg

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