Saturday, May 07, 2011

Curried Cream of Corn Soup



After buying a soup cook book, I was extremely excited to try one! We sure do enjoy soup around here because it makes for a light dinner (most of the time.) This one especially goes good with some sort of sandwich because it is a light soup. Here I made it with a ham and cheese sandwhich, and was it ever good!



Curried Cream of Corn Soup
From the book "Homemade Soups" from the editors of Sunset Books and Sunset Magazines

Ingredients
2 tablespoons butter or margarine
4 cups corn, fresh or frozen and thawed
1/4 medium sized onion, sliced
2 tablespoons all-purpose flour
3/4 teaspoon curry powder
1/4 teaspoon salt
Dash of pepper
2 cups chicken stock or broth
2 cups milk

Directions
In a medium sized pan, melt butter over medium heat. Add corn and onion and cook, stirring occasionally, until corn is tender (about 5 minutes). Stir in flour, curry powder, salt, and pepper; cook, stirring for about 1 minute. Gradually stir in stock; cook, stirring, until bubbly and slightly thickened. Add milk.

Whirl corn mixture, a portion a time, in a food processor or blender until smooth. Pour through a wire strainer; discard residue. Return to pan; heat until steaming. Makes 4 or 5 servings.

Store in an air tight container in the fridge.

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