Curried Cream of Corn Soup Recipe
Ingredients
| Corn kernels | 4 Cup (16 tbs), cooked | |
| Onion | 1/4 Medium, peeled | |
| Butter | 1 Tablespoon | |
| Flour | 1 Tablespoon | |
| Salt | 1/4 Teaspoon (Curry powder - 3/4 teaspoon) | |
| Pepper | 1 Pinch (Curry powder - 3/4 teaspoon) | |
| Chicken stock | 2 Cup (16 tbs) (Curry powder - 3/4 teaspoon) | |
| Milk | 2 Cup (16 tbs) (Curry powder - 3/4 teaspoon) |
Directions
MAKING
1) In a saucepan, saute the corn and onion in the butter for about 2 minutes, or until the corn is just tender.
2) Stir in the flour, curry powder, salt and pepper.
3) Stir continuously and cook over a medium heat for a few minutes, do not allow the flour to brown.
4) Gradually stir in the chicken stock and cook for another 2 minutes.
5) In a blender, blend the mixture until smooth.
6) Pour in the milk and stir constantly over a medium heat until it just boils.
SERVING
7) Serve the Curried Cream of Corn Soup hot.
1) In a saucepan, saute the corn and onion in the butter for about 2 minutes, or until the corn is just tender.
2) Stir in the flour, curry powder, salt and pepper.
3) Stir continuously and cook over a medium heat for a few minutes, do not allow the flour to brown.
4) Gradually stir in the chicken stock and cook for another 2 minutes.
5) In a blender, blend the mixture until smooth.
6) Pour in the milk and stir constantly over a medium heat until it just boils.
SERVING
7) Serve the Curried Cream of Corn Soup hot.
Chef
