Cream of Curried Corn Soup

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.