Ingredients

• 2 teaspoons canola oil
• 1 cup fresh or frozen chopped onions
• 1 tablespoon curry powder
• 1/2 teaspoon hot sauce, or to taste
• 1/4 teaspoon salt, or to taste
• 1/4 teaspoon freshly ground pepper
• 2 16-ounce p frozen corn, or 3 10-ounce boxes
• 2 cups reduced-sodium chicken broth
• 2 cups water
• 1 cup “lite” coconut milk, (see Ingredient note)

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Cooking Directions

Step 1

Heat oil in a large saucepan over medium-high heat. Add onions and cook, stirring occasionally, until soft, about 3 minutes. Add curry powder, hot sauce, salt and pepper and stir to coat the onions. Stir in corn, broth and water; increase the heat to high and bring the mixture to a boil. Remove from the heat and puree in a blender or food processor (in batches, if necessary) into a homogeneous mixture that still has some texture. Pour the soup into a clean pot, add coconut milk and heat through. Serve hot or cold. Variation Make Curried Sweet Pea Bisque by substituting frozen peas for the corn.