Title: Cream of Curried Corn Soup
Categories: Soup Vegetable
Yield: 6 Servings

		Stuart Talkofsky
4	c	Corn kernels
1		Onion ;chopped
2	tb	Butter
2	tb	Flour
1	ts	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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