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Cream of Curried Corn Soup
4 C corn kernels 1 onion, chopped 2 Tbsp butter 2 Tbsp flour 1 tsp curry powder salt and pepper to taste 2 C chicken stock 2 C half and half chives or parsley for garnish
Saute 4 cups of corn kernels and the chopped onion in 2 Tbsp butter, stirring frequently, until corn is tender and onion translucent.
Stir in 2 Tbsp flour, 1 tsp 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 woith chives or parsley.
Makes 6 servings