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–+ servings

Curried Corn Soup

Tasty, fast, filling, from the harvest bounty
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Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings: 6
Course: Soup
Cuisine: Indian
Calories: 274
Ingredients Method Nutrition Notes

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

Method
 

  1. In a large sauce pan over medium heat, melt and foam out butter
  2. Add onions, thyme, jalapeno, stir until the onions soften and become translucent (3-5 minutes)
  3. Add potatoes and stir until they start to take on color (3-5 minutes)
  4. Add garlic, ginger paste and stir until fragrant (60 sec)
  5. Add thai curry paste and stir to coat all veggies (1-2 minutes)
  6. Add stock and bring to a boil
  7. Reduce heat to a hard simmer and cook until potatoes begin to break down (10-15 minutes)
  8. Add whole kernel corn, drained if using canned)
  9. Add creamed corn, juice and all
  10. Increase heat and bring to a simmer (10-15 Minutes) (longer if using fresh corn)
  11. Remove from heat and add coconut milk / cream
  12. Use a stick blender to produce a thick creamy texture
  13. Taste, season and balance flavor

Nutrition

Calories: 274kcalCarbohydrates: 26gProtein: 4gFat: 19gSaturated Fat: 15gCholesterol: 10mgSodium: 994mgPotassium: 312mgFiber: 1gSugar: 4gVitamin A: 1303IUVitamin C: 6mgCalcium: 21mgIron: 3mg

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

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