As we move from 90 degree days to 60 degree days, and in the same week, I find myself wanting warm hearty food. As it is now the harvest season one finds a bounty of fresh foods.
One item I’ve noticed in the local stores and roadside stands is corn.
Perhaps a play on my curried butternut soup, but with corn and the star.
I’ll serve this with homemade croutons, fresh jalapeno cheddar bread, and, of course butter for that lucious bread.
Curried Corn Soup
- 1 ea Sweet Onion Peeled / Diced
- 2 ea Russet Potatoes Peeled / Diced
- 2 ea Garlic Cloves Peeled / Minced
- 1 ea Jalapeno Pepper Washed, seeded, diced (TO TASTE)
- 2 tbsp Butter
- 2 cups whole kernel corn Fresh, frozen or canned drained
- 2 cups Creamed Corn 1 can
- 4 cups Stock Veggie or Chicken
- 1 can Coconut Milk or coconut cream
- 2-3 tbsp Thai Red Curry Paste
- 1/4 tsp Thyme
- 1 tbsp Ginger Paste
- In a large sauce pan over medium heat, melt and foam out butter
- Add onions, thyme, jalapeno, stir until the onions soften and become translucent (3-5 minutes)
- Add potatoes and stir until they start to take on color (3-5 minutes)
- Add garlic, ginger paste and stir until fragrant (60 sec)
- Add thai curry paste and stir to coat all veggies (1-2 minutes)
- Add stock and bring to a boil
- Reduce heat to a hard simmer and cook until potatoes begin to break down (10-15 minutes)
- Add whole kernel corn, drained if using canned)
- Add creamed corn, juice and all
- Increase heat and bring to a simmer (10-15 Minutes) (longer if using fresh corn)
- Remove from heat and add coconut milk / cream
- Use a stick blender to produce a thick creamy texture
- Taste, season and balance flavor
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