- 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) packages frozen corn
- 2 cups reduced sodium chicken broth
- 2 cups water
- 1 cup “lite” coconut milk (see Ingredient note)
- 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.