Curried Corn Soup

I don't make corn in any form enough.  Corn is a favorite in our house and when I think of it, I make corn fritters or a delicious corn casserole.  The best is fresh corn, straight from the garden, hardly cooked at all.  The natural sweetness of the corn shines in the fresh picked vegetable.

When we had our garden, corn was our favorite crop.  When it was in season, it was nightly a  treat, for us.  I would have the water boiling before it was picked and shucked.  What a delight.

Now, it has become an afterthought after the more healthy vegetables, such as broccoli and spinach.  This recipe inspired me to get out that corn and enjoy.

Curried Corn Soup

Ingredients:

4 tablespoons unsalted butter or olive oil

1 red onion, thin sliced

1 stalk celery, finely chopped

1 large carrot, finely chopped

2 tablespoons finely chopped peeled ginger

1 clove garlic, finely chopped

2 teaspoons fresh thyme, chopped

1 1/2 teaspoons Indian curry powder

1 large russet potato, peeled and cut into 1-inch cubes

4 cups low-sodium vegetable broth

2 cups water

1 teaspoon sugar  or honey (optional)

1 16 -ounce bag frozen corn kernels

1 cup heavy cream

 salt to taste

Method:

Melt the butter or heat oil in a large pot over medium heat. 

Add the onion, celery and carrot and cook, stirring occasionally, until the vegetables have softened but not browned, about 10 minutes.

Add the ginger, garlic, thyme, curry powder and potato. 

Cook, stirring, until the potato is coated in the spices, 1 to 2 minutes. 

Add the vegetable  broth, 2 cups water and the sugar and bring to a boil. 

Add the corn, then reduce the heat to medium low and simmer until the vegetables are tender, about 25 minutes. 

Add the heavy cream and continue cooking until warmed through, about 5 more minutes. 

Remove from the heat and let cool slightly.

Using an immersion blender, puree the soup until almost smooth.  I left a few potato chunks and some corn in the smooth soup.

Eat and enjoy.

Recipe courtesy of Food Network Magazine

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