Like always I advocate the use of fresh ingredients. Just the same this makes kick-ass soup in the winter using quality canned tomatoes and frozen corn.
This is not something you can walk away from. Prepare to stay by the stove. You will be well rewarded.
6 tbs butter
1/2 cup flour - you're going to make a medium dark roux - whatever you are comfortable with
1 pt heavy creme
1 pint half and half - you can use whatever dairy product turns you on
2 tsp curry powder
1-2 cayenne or similar chiles - seeded and minced
1 cup chicken stock
1 giant tomato or 2 good mediums ones - pureed
1 tsp dill weed
5 oz of corn - 2 ears scraped.
Put on a cd - make that roux - don't hurry.
After you are happy with the roux - slowly add the dairy products whisking constantly until sorta thick - now whisk in the curry powder.
Add all that other stuff and slowly bring to a simmer. Simmer to desired thickness (30-45 mins.), season with S & P.
Like chile, this is better the next day after everything marries.
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