Cream of Curried Corn Soup
Yield
6 servingsPrep
15 minCook
20 minReady
35 minTrans-fat Free, Good source of fiber
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 4 | cups |
corn
|
|
| 1 | each |
onions
chopped |
|
| 2 | tablespoons |
butter
|
|
| 2 | tablespoons |
all-purpose flour
|
|
| 1 | teaspoon |
curry powder
|
|
| 1 | x |
salt
|
*
|
| 1 | x |
black pepper
|
*
|
| 2 | cups |
chicken broth
|
|
| 2 | cups |
light cream (half&half)
|
|
| Garnish | |||
| 1 | x |
popcorn, popped
|
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 946 | ml |
corn
|
|
| 1 | each |
onions
chopped |
|
| 3E+1 | ml |
butter
|
|
| 3E+1 | ml |
all-purpose flour
|
|
| 5 | ml |
curry powder
|
|
| 1 | x |
salt
|
*
|
| 1 | x |
black pepper
|
*
|
| 473 | ml |
chicken broth
|
|
| 473 | ml |
light cream (half&half)
|
|
| Garnish | |||
| 1 | x |
popcorn, popped
|
*
|
Directions
Sauté 4 cups of corn kernels and a chopped onion in 2 tablespoons butter, stirring frequently, until corn is tender and onion is transluscent.
Stir in 2 tablespoons flour, 1 teaspoon curry powder (or to taste) salt and pepper and cook, stirring constantly, for 2 minutes.
Stir in 2 cups chicken stock and 2 cups half and half and cook until mixture comes to a boil and thickens slightly.
Process in batches in food processor or blender until smooth.
Garnish with popcorn.
