Corn Cream Soup with Pork Backbone Recipe

Ingredients:

Instructions:

Prepare the Pork Backbone:

Start by rinsing the pork backbone chunks under cold water and patting them dry with paper towels. This helps remove any residual blood and impurities.
In a large pot, heat the olive oil over medium-high heat. Add the pork backbone chunks and sear them on all sides until they are nicely browned (about 5-7 minutes). This will add flavor to the soup.

Cook the Aromatics:

Remove the browned pork backbone from the pot and set aside.
In the same pot, add the butter and chopped onion. Cook, stirring occasionally, until the onion softens and becomes translucent, about 5 minutes.
Add the minced garlic and cook for an additional 1 minute, until fragrant.

Prepare the Soup Base:

Return the seared pork backbone to the pot. Add the ground cumin, paprika, dried thyme, and bay leaf. Stir to coat the meat and vegetables with the spices.
Pour in the chicken or vegetable broth and bring the mixture to a boil. Once boiling, reduce the heat to low and let it simmer for about 1 to 1.5 hours, or until the pork backbone becomes tender and the flavors meld together. Skim off any impurities or fat that float to the surface during the simmering process.

Prepare the Corn:

While the pork backbone is simmering, blend 1 cup of corn kernels in a food processor or blender until smooth. Set aside.
If you’re using fresh corn, you can also add a few whole kernels to the pot during the simmering process for added texture and flavor.

Add the Cream and Corn:

After the pork is tender, remove the pork backbone chunks from the pot and set them aside. Use a fork to shred the meat from the bones and return the shredded pork to the pot.
Stir in the blended corn mixture and remaining whole corn kernels. Bring the soup back to a simmer.
Slowly add the milk or cream to the soup, stirring constantly to combine. If you prefer a thicker soup, you can make a slurry by mixing 1 tablespoon of flour with a bit of water and then whisking it into the soup. Allow it to simmer for another 10-15 minutes.

Season the Soup:

Taste the soup and adjust the seasoning with salt, black pepper, and any additional paprika or cumin if desired. The soup should be creamy, rich, and full of savory flavor.

Serve the Soup:

Once the soup is done, remove the bay leaf and discard.
Ladle the soup into bowls and garnish with freshly chopped parsley or cilantro for a fresh, vibrant finish.
Serve with crusty bread or croutons on the side for a complete meal.

Optional Variations:

For a Spicy Kick: Add some chopped jalapeños or a dash of hot sauce to the soup for an extra level of heat.
Vegetarian Version: Skip the pork backbone and use vegetable broth, adding additional vegetables like potatoes or carrots for a heartier soup.
Extra Creamy: For an even creamier texture, increase the amount of cream or add a splash of heavy cream just before serving.

Serving Suggestions:

This hearty Corn Cream Soup with Pork Backbone pairs wonderfully with a fresh garden salad or roasted vegetables.
For a richer meal, serve the soup with a side of garlic bread or a warm baguette to soak up all the delicious flavors.
Enjoy your Corn Cream Soup with Pork Backbone, a comforting and hearty dish that combines the sweetness of corn with the rich flavor of tender pork. The creamy soup is perfect for cooler weather or a satisfying family meal. It's a wonderful fusion of textures, from the soft, tender pork to the smooth corn blend, making every spoonful a delightful experience.