Curried Corn Soup
Tasty, fast, filling, from the harvest bounty
Ingredients
- 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
Instructions
- 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
Notes
One can make this vegan by swapping butter for margarine, chicken stock for veggie.
One looks for a taste that starts sweet, moves to a hint of salt and finishes with a bit of heat.
I'd serve this with croutons, perhaps a bit of cheese on top, butted sliced bread passed to the side.
One can use varying amounts of curry paste and peppers to control the heat
Nutrition
Calories: 274kcalCarbohydrates: 26gProtein: 4gFat: 19gSaturated Fat: 15gCholesterol: 10mgSodium: 994mgPotassium: 312mgFiber: 1gSugar: 4gVitamin A: 1303IUVitamin C: 6mgCalcium: 21mgIron: 3mg
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