Cream Of Curried Corn Soup
1Saute 4 cups of corn kernels and a chopped onion in 2 tablespoons butter, stirring frequently, until corn is tender and onion is translucent.
2Stir in 2 tablespoons flour, 1 teaspoon curry powder (or to taste) salt and pepper and cook, stirring constantly, for 2 minutes.
3Stir in 2 cups chicken stock and 2 cups half and half and cook until mixture comes to a boil and thickens slightly.
4Process in batches in food processor or blender until smooth.
5Garnish with popcorn, if desired