For 6 servings you will need:
– 6 ears off the cob or 6 cups corn
– 1/4 cup finely diced red pepper
– 1 tbsp. shredded fresh basil leaves
– 2 tbsp. butter
– 1/2 cupped chopped onions
– 1 clove garlic minced
– 1/4 cup curry powder
– 3 medium Granny Smith apples peeled, chopped
– 8 cups unsalted chicken stock
– 1/2 cup heavy cream or yogurt (optional)
– 1/2 to 3/4 pound crab meat (optional)
Instructions:
– In a large sauce pan, melt the butter
– Add onion and garlic, cook 9-10 min. until soft
– Add curry, stir and cook another 2 min.
– Check for salt, add if needed
– Add apples and corn (reserve a few corn kernels for decoration) and chicken stock
– Bring to boil and simmer for 45 min.
– Puree soup with blender.
– Serve hot and garnish with corn, red pepper, basil and crab meat. People can add heavy cream or yogurt if they wish.
Enjoy!