Monday, March 21, 2011

Creamy Curry Corn Soup

This recipe is adapted from a Cooking Light recipe, which billed itself as a chicken curry chowder.  But it had no potatoes in it and I think you need to potatoes to be a chowder.  So I dropped the chowder name, heated it up a bit and of course ditched the chicken!

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
  1. 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. 
  2. 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.
Serves 6:  1 2/3 cup servings.  180 calories, 2 grams of fat, and 2 grams of fiber

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