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

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

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.


  1. When i was badly ill and couldn't eat anything, One of my friend suggested me this dish namely Curried Cream of Corn Soup. I had taken it easily and got energy also.

  2. This is so yummy and filling. I want this especially that the weather is cold.


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