1 tablespoon unsalted butter
1 onion, diced
1 jalapeno pepper, seeded and diced
1 tablespoon curry powder
6 cups vegetarian broth
6 cups frozen whole corn kernels
1/2 cup all purpose flour
1 cup 1% milk
salt and pepper to taste
- Melt the butter in a large stock pot over medium heat and add the onion. Cook the onion until translucent. Add the curry, and cook for 30 seconds stirring constantly. Slowly add the broth and corn. Bring to a boil, stirring occasionally. Reduce heat to a simmer and simmer for 15 to 20 minutes.
- In a small bowl, combine the flour and milk with a whisk. Stir the milk/flour mixture into the soup and bring to a boil, again. Cook for about 3 minutes or until the mixture has thickened up. Add the salt and pepper to taste. Serve warm.