Currie Corn Soup (Lorie’s Twist)

• 2 tablespoons butter
• Extra virgin olive oil
• 3-5 shallots, diced
• 2 stalks celery, diced
• 6 sprigs fresh thyme, leaves only
• 1-3 tablespoons curry powder
• Salt and freshly ground black pepper
• 2 cups cream
• 3 cups milk
• 6-8 ears of corn or 3 cups frozen sweet corn
• 1 can creamed corn

1. In a pot, saute onion and celery until tender then add thyme and curry, cook long enough to bloom.
2. Add the following: 2 cups cream, 3 cups milk, 6-8 ears of corn or 3 cups frozen sweet corn, 1 can creamed corn
3. Bring to low simmer then reduce heat for 30-45 minutes.  Add a little sugar to balance sweetness depending on how sweet the corn is.  Reduce soup longer for more thickness or add a little more cream or milk to thin.  Taste and adjust with salt and freshly ground black pepper as needed.  Stir in before serving a ¼ cup chopped fresh parsley leaves.

Background: Cold winter night, crusty bread and this soup make a winning combination.