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1 cup water
2 cups fresh, frozen or canned whole kernel corn (thawed, rinsed and/or drained), divided
2 medium onions, chopped, divided
1 medium potato, diced, divided
1 medium leek, white and green parts, chopped
3/4 cup finely diced sweet red pepper
1/4 cup finely diced green pepper
1/2 teaspoon sugar
1/2 teaspoon ground cumin
1/4 teaspoon dried thyme
1/2 teaspoon curry powder
Parsley for garnish
In a blender of food processor, combine water, 1 cup corn and half the onions and potatoes. Process to a coarse puree and pour into a large, nonstick saucepan or stock kettle. Bring almost to boiling over medium-high. Reduce heat to low and simmer, stirring occasionally, 10 minutes.
Add leeks, peppers, sugar, cumin, thyme and curry powder. Stir. Add remaining corn, onions and potatoes. Cover and cook 10-12 minutes or until potatoes are tender. Add more water to thin, if desired.
Serve in warmed bowls. Sprinkle with parsley, if desired.
Ron Schriefer Moline