Curried Corn Soup

 

Years ago, one of my most eagerly anticipated days at the holidays was a trip to the little town of Coventry, Connecticut, for a visit to Caprilands Herb Farm. My dear friend Catherine Reischer and I would drive to Adelma Grenier Simmon’s 18th century farmhouse, surrounded by fifty acres of fields and woods.

 

 

Adelma was the owner of the herb farm she named for the purebred goats she once raised there–capra is latin for goat. As time went by she converted the rocky land to an herb farm, and her home became a cafe and visitor’s center. Adelma is gone now, and the farm she loved is being converted to a non-profit center called Caprilands Institute, and is open only by appointment.

 

 

I still have several of the books she wrote, and the recipe for the delicious Curried Corn Soup she served at her luncheons. It’s not for the diet-conscious, but it’s perfect for a chilly November day.

 

 

CURRIED CORN SOUP

1/4 lb. butter

1 tbsp. curry powder

1 tsp. powdered freeze-dried shallots

2 1-lb. cans cream style corn

1 1-lb. can whole corn

2 cups cream, warmed

1/8 tsp ground rosemary

2 tbsp. chopped chives

Melt butter in pan, add curry, stir until smooth. Add shallots, then corn, stirring slowly; then cream and rosemary. Garnish with chives. (Evaporated milk or half-and-half may be substituted for cream.) Serves 8.

This is a delicious indulgence. Enjoy!

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