Delicious Corn Soup

Corn Soup cooked at home differs from family to family. Some use corn from cans. Here, I use fresh corn bought from the wet market. It imparts a natural sweetness to the soup, which I think is much better than those from tin cans. My elder daughter loves this soup very much and also enjoys having her fingers dirty eating the corn.

This recipe is pretty simple and does not take much effort. It is best if cooked over a charcoal stove. I am very partial towards food cooked using a charcoal stove as the taste is usually better than those cooked using gas or electrice stove. Moreover, the slow cooking process using charcoal makes the meat tender and brings out all the natural flavours from the ingredients.
This is my recipe for Corn Soup
Ingredients

• 2 fresh corn (washed and cut into smaller pieces)
• 200 grammes of pork ribs or pork suitable for cooking soup
• 1 large carrot (cut to smaller pieces)
• a handful of red dates
• 2 1/2 soup bowls of water (approximately 800 ml)

Seasoning

• Salt to taste

Method
Bring water to boil in pot. Add pork ribs and bring back to boil. Remove scum that appears on surface of water as it reboils.
After 3 minutes of reboiling, add the rest of the ingredients, bring back to boil and allow to boil for 2 minutes before reducing heat to medium low and simmer for at least 1 hour.
Add salt to taste prior to serving.