Curried Cream of Corn Soup
This Curried Cream of Corn Soup is creamy, a little bit spicy, and full of flavor! It makes a great weeknight meal - 15 minutes and you have a delicious dinner. Serve with baguette or pita bread!
- 1 medium Onion
- 2 tsp olive oil
- 2 tsp Curry powder
- 15 oz canned Whole Kernel Sweet Corn
- 2 cups chicken broth
- 1 cup Whipping Cream
- Salt and Pepper
Peel and finely slice the onion into small cubes. Drain the corn in a colander and heat up the olive oil in a medium pot over medium temperature.
Add the sliced onion and the curry powder to the pot. Give it a good stir so that the onion cubes are all coated with curry. Cook for 1 minute while stirring occasionally until the onion is translucent.
Add the corn to the onion and sauté for 1 minute. Keep stirring.
After 1 minute add the chicken broth and the whipping cream. Give it a good stir and let it simmer at medium to low temperature for 10 minutes.
Season the soup with a little bit salt and pepper to taste. Then pour into a food processor and blend until smooth. Or use an immersion hand blender and blend your soup directly in the pot.
Serve garnished with chopped up chives and a little bit of yoghurt or whipping cream drizzled over the soup.
Calories: 347kcal | Carbohydrates: 27g | Protein: 5g | Fat: 26g | Saturated Fat: 14g | Cholesterol: 81mg | Sodium: 455mg | Potassium: 425mg | Fiber: 3g | Sugar: 6g | Vitamin A: 1155IU | Vitamin C: 16.5mg | Calcium: 60mg | Iron: 1.1mg