Curried Cream of Corn Soup

Curried Cream of Corn Soup

Another entry from my dead mom’s recipe box.recipe on aged newspaper glued to index card

I have found a digitized version of this curried cream of corn soup in the Christian Science Monitor archives from 1985. I would have been a year old.

Vegetables: they aren’t what they used to be. They’ve gotten a lot bigger, or at least that’s the impression I got from making this recipe.

I only had large onions. Those come standard in the grocery stores now. It’s difficult to find a medium onion. In a sense, the standard large onions now are the medium ones and a huge onion would be a large onion. I figured 1 medium onion was about 3/4 of a large one, so chopped 3/4 of an onion and stored the rest in a plastic bag. It was far more than 1/2 cup. I used 1/2 cup of the chopped onions, reopened the plastic bag, and added the remaining chopped onion.

The biggest surprise came with the corn. Today’s large ears of corn must be mammoth compared to the large ears of corn of 1985. This is how great a pile of corn kernels 6 large ears of corn makes today.pile of corn kernels taller than the rim of the pot I missed the clarification in the recipe where it says that 6 large ears of corn should only add up to 3 cups of kernels. I put all the kernels in the pot. It was too many kernels. The curried cream of corn soup was just mushy corn. I tripled the cream and the curry powder and it became passably flavorful. Eric had the idea to sprinkle chile powder on top, elotes-style. Nice!

The other change was that I used homemade veggie stock instead of chicken broth.

the soup in a green bowl with chile powder on top
I need to work on my lighting and staging.

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