Curried Corn Soup
Serves 4-6
2 Tbsp butter
1 Tbsp curry powder
1-2 tsp shallots, minced fine (onion is O.K.)
1/2 tsp chopped fresh rosemary
2 14 oz. cans cream style corn
1 14 oz. can corn niblets, drained
2 cup half and half
fresh chives as a garnish
Melt the butter in a soup pot over a medium high burner. Add the curry
and stir to heat it through. Add the shallots and cook just until they
begin to become translucent. Add the fresh rosemary, then stir in the
creamed corn, regular niblets and then the half and half. Bring to a
gentle boil, taste, adjust the seasonings according to your taste and
serve in warmed soup bowls. Garnish with chopped fresh chives.
HINTS:
Depending on your palate, you can use up to 3 tablespoons of curry.
Taste as you go to determine what's best for your table. If you need to
use dried rosemary, use about a third of the fresh amount listed in the
recipe. Just for fun, saute some chopped raw shrimp in butter and a
pinch of hot curry powder and use as a garnsih in the center of the soup
once it's been ladled into the serving bowls. Chopped crab is also a
good garnish.
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