5 from 45 votes
Sweet Corn Carrot Pork Bone Soup
Sweet Corn Carrot Pork Bone Soup is a nourishing broth made by simmering pork bones with sweet corn and carrots. The slow cooking extracts a rich flavor, creating a clear soup with natural sweetness from the vegetables. Salt seasons the broth to taste, and optional dried Chinese dates can be added for more sweetness. The soup can be prepared in an Instant Pot or on the stove, with cooking times adjusted accordingly.
Prep Time
10 mins
Cook Time
1 hr
Total Time
1 hr 10 mins
Servings:
8
Calories:
37 kcal
Course:
Soup
Cuisine:
Asian, Chinese
Ingredients
- 2 sweet corn on the cob
- 4 carrot small
- 1.5 pounds pork bones (around 3-4 pieces)
- 8 cups water (For instant pot pressure cooker use 8 cups of water, top stove method use 10 cups of water.)
- ½ teaspoon salt (Remember salt to your taste)
Optional:
- 2 Chinese dried dates (optional, it makes the soup even sweeter)
Instructions
Instructions for instant pot sweet corn carrot soup:
- Break or cut 2 corn on the cobs into 3 pieces.
- Cut 4 small carrots into chunks.
- Rinse and wash 1.5 pounds pork bone (around 3-4 pieces), put them into an instant pot pressure cooker.
- After that, put corn into the instant pot pressure cooker.
- Next, put the carrots into the instant pot pressure cooker.
- Pour 8 cups of water into the instant pot. Close the lid and vent. Then, push the manual button and adjust time to 60 minutes at high pressure and natural release pressure.
- When the soup is done, use a strainer to remove fat. Then, add ½ teaspoon of salt. (Remember to add salt to your taste.)
Cup of Yum
Instructions for top stove carrot & sweet corn soup:
- Break or cut 2 corn on the cobs into 3 pieces.
- Cut 4 small carrots into chunks.
- Rinse and wash 1.5 pounds pork bone (around 3-4 pieces), put them into a pot.
- After that, put corn into the pot.
- Next, put the carrots into the pot.
- Pour 10 cups of water into the pot instead of 8 cups if you use the top stove method. Turn on the fire to high and let it boil then turn the fire to medium low simmering for 1.5 hours.
- When the soup is done, use a strainer to remove fat. Then, add ½ teaspoon of salt. (Remember to add salt to your taste.)
Notes
- Thoroughly clean and wash the corn on the cob before cutting into pieces.
- Wash and chop carrots into chunks for even cooking.
- Rinse pork bones well; optionally boil briefly beforehand to remove excess blood and fat.
- Adjust water quantity based on cooking method: 8 cups for Instant Pot, 10 cups for stovetop.
- Simmer on stovetop for a minimum of 1.5 hours to develop full flavor.
Nutrition Information
Calories
37kcal
(2%)
Carbohydrates
8g
(3%)
Protein
1g
(2%)
Fat
1g
(2%)
Saturated Fat
1g
(5%)
Sodium
182mg
(8%)
Potassium
170mg
(4%)
Fiber
1g
(4%)
Sugar
4g
(8%)
Vitamin A
5137IU
(103%)
Vitamin C
3mg
(3%)
Calcium
17mg
(2%)
Iron
1mg
(6%)
Nutrition Facts
Serving: 8 Serving
Amount Per Serving
Calories 37
% Daily Value*
| Calories | 37kcal | 2% |
| Carbohydrates | 8g | 3% |
| Protein | 1g | 2% |
| Fat | 1g | 2% |
| Saturated Fat | 1g | 5% |
| Sodium | 182mg | 8% |
| Potassium | 170mg | 4% |
| Fiber | 1g | 4% |
| Sugar | 4g | 8% |
| Vitamin A | 5137IU | 103% |
| Vitamin C | 3mg | 3% |
| Calcium | 17mg | 2% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.