CREAM OF CURRIED CORN SOUP
Steps:
- 1. Saute 4 cups of corn kernels and a chopped onion in 2 tablespoons butter, stirring frequently, until corn is tender and onion is translucent.
- 2. Stir in 2 tablespoons flour, 1 teaspoon curry powder (or to taste) salt and pepper and cook, stirring constantly, for 2 minutes.
- 3. Stir in 2 cups chicken stock and 2 cups half and half and cook until mixture comes to a boil and thickens slightly.
- 4. Process in batches in food processor or blender until smooth.
- 5. Garnish with popcorn, if desired
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