cream of curried corn soup

How To Make cream of curried corn soup

• 1

  Saute 4 cups of corn kernels and a chopped onion in 2 tablespoons butter, stirring frequently, until corn is tender and onion is translucent.
• 2

  Stir in 2 tablespoons flour, 1 teaspoon curry powder (or to taste) salt and pepper and cook, stirring constantly, for 2 minutes.
• 3

  Stir in 2 cups chicken stock and 2 cups half and half and cook until mixture comes to a boil and thickens slightly.
• 4

  Process in batches in food processor or blender until smooth.
• 5

  Garnish with popcorn, if desired
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