Cream Of Curried Corn Soup – Chicken

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