2 cans chicken broth
1/4 tsp. ginger
1/4 tsp. curry
1/4 tsp. garlic powder
Salt & pepper to taste
4 tbsp. cornstarch
16 oz. pkg. frozen corn

1. Put in blender: 1 can chicken broth, 1/4 teaspoon each of ginger, curry and garlic powder. Salt and pepper to taste, 4 tablespoons cornstarch, 3/4 package of (16 ounce package) frozen corn.

2. Put in pan: 1 can chicken broth, liquid from blender, remaining whole corn.

3. Stir over medium-high heat and bring to a boil, stirring constantly. Simmer about 15 minutes.

4. May add chicken, or chopped green onion for a heartier soup.