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Cream Of Curried Corn Soup Recipe
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Stuart Talkofsky 4 c Corn kernels 1 Onion -- chopped 2 tb Butter 2 tb Flour 1 t Curry powder Salt Pepper 2 c Chicken stock 2 c Half and half -----GARNISH----- Popcorn Saute 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. Makes 6 Servings. From Newsday Wed, Aug 4, 1993. "Lend and Ear" by Marie Bianco Meal Mastered by Stuart Talkofsky
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