Title: Cream of curried corn soup
 Categories: Soups, Vegetables
      Yield: 6 servings
 
           Stuart Talkofsky
      4 c  Corn kernels
      1    Onion ;chopped
      2 tb Butter
      2 tb Flour
      1 ts Curry powder
           Salt
           Pepper
      2 c  Chicken stock
      2 c  Half and half

MMMMM--------------------------GARNISH-------------------------------
           Popcorn
 
  Saute 4 cups of corn kernels and a chopped onion in 2 tablespoons
  butter, stirring frequently, until corn is tender and onion is
  transluscent.  Stir in 2 tablespoons flour, 1 teaspoon curry powder
  (or to taste) salt and pepper and cook, stirring constantly, for 2
  minutes.  Stir in 2 cups chicken stock and 2 cups half and half and
  cook until mixture comes to a boil and thickens slightly.  Process in
  batches in food processor or blender until smooth.  Garnish with
  popcorn. Makes 6 Servings.
  
  From Newsday Wed, Aug 4, 1993. "Lend and Ear" by Marie Bianco Meal
  Mastered by Stuart Talkofsky