Curried Corn Soup [from the Food Box of GrowNYC]

  • 1 medium onion, minced
  • 2 cloves garlic minced
  • 2 tbsp coconut oil, unsalted butter, or olive oil
  • 4 cups fresh corn kernals (cut from 6 ears)
  • 3 cups corn stock (see step 1 below)
  • 1 tsp curry powder
  • 1 cup coconut milk
  • 2 tsp lime juice
  • 2 tbsp cilantro or coriander, chopped
  • Salt and cayenne pepper, ginger to taste
  • hot peppers (optional)
Step by step instructions
  1. Cut corn kernels off the cob by standing the ear on its end in a bowl and dragging a sharp paring knife down the length.  Be sure to scrape the bare cob to collect its milky juice.  Using the cobs to make a stock adds another layer of depth to the flavor.
  2. For corn stock: put scraped cobs in a large pot and cover with cold water (approx. 4-5 cups).  Bring to a boil, reduce heat and simmer 15 minutes.
  3. Meanwhile, heat oil/butter in another large pot, add onions and garlic and cook on medium heat until soft and translucent, about 10 minutes.  Hot peppers can also be added per spice preference.
  4. Strain 3 cups corn stock into onion and garlic mixture, add corn and simmer until kernels are tender, 15 to 20 minutes.
  5. Puree in blender and strain into pot.
  6. Bring soup back to a boil and whisl in curry, lime juice, cilantro, ginger and coconut milk.  Season and serve, garnished with a sprig of cilantro if you like.
  7. currycornsoup

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