Sometimes, hippie comfort food is the best thing there is.
2 cans creamed corn
1 stalk of celery, diced
3 green onions, diced
2 1/2 cups chicken or turkey stock (vegetarians use vegetable stock) (You can do this with stock cubes or homemade or those crazy carton broths – it’s all good)
1/8 tsp garam masala
1/4 tsp curry powder
salt, pepper to taste
1 tblsp butter and a squidge (that’s the technical term) of oil
Melt the butter and oil in a big pot (the oil is only there to make sure the butter doesn’t burn) and add the diced veggies. Sweat them over a medium low heat for 2-3 minutes.
Add the spices, swish them around, and then add the creamed corn. and stir to mix everything up.
Add the stock and bring to a good simmer for about five minutes, then lower heat and let it cook for another fifteen minutes or so.
You can garnish this with a tablespoon of fresh, minced parsley or cilantro if you like.
Serve with warm biscuits or French bread or challah or something…
This is equally brilliant for a cold winter day or a hot summer night!