1. Drain Corn Kernels over large saucepan. 2. Add sliced leek or onion, and curry paste. Cover, and simmer 5 to 7 minutes until tender. 3. Stir in the cream-based vegetable soup, Creamed Corn, water and milk until soup combines and just boils. 4. Serve with sour cream or yogurt, any fresh herbs, toasted chopped peanuts or almond flakes and lemon or lime wedges. Serving hint: Accompany with a cooked broccoli cherry tomato salad and crusty bread. Variations: Replace Corn Kernels with 420 gram can Mixed Vegetables, Sliced Green Beans or 340 gram can Asparagus Cuts and Tips, cooking with leek or onion in drained liquid. Replace curry paste, add cracked pepper and lemon juice to taste. Recipe by: Super Food Ideas (Aussie Magazine)
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|Serving Size: 1 Serving (211g)|
|Recipe Makes: 4 servings|
|Calories from Fat: 0 (NaN%)|
|Amt Per Serving||% DV|
|Total Fat 0g||0 %|
|Saturated Fat 0g||0 %|
|Monounsaturated Fat 0g|
|Polyunsanturated Fat 0g|
|Cholesterol 0mg||0 %|
|Sodium 0mg||0 %|
|Potassium 0mg||0 %|
|Total Carbohydrate 0g||0 %|
|Dietary Fiber 0g||0 %|
|Sugars, other 0g|
|Protein 0g||0 %|
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