After <a href="http://www.alexandracooks.com/2017/07/19/five-ingredient-corn-soup-herb-salsa/">writing about</a> Samin Nosrat's silky sweet corn soup that calls for making a corn cob stock, a commenter mentioned she learned the corn cob stock technique from Deborah Madison and pointed me to <a href="https://books.google.com/books?id=GYtn1S7BdqkC&printsec=frontcover&dq=vegetable+soups+by+deborah+madison&hl=en&sa=X&ved=0ahUKEwjBgInVzaTVAhUKWj4KHfOzC88Q6AEIJjAA#v=onepage&q=curried%20coconut%20corn%20soup%20&f=false">this recipe</a>. I made it and loved it. <br /> <br />The original recipe calls for garam masala in addition to the other spices as well as a tablespoon of flour. I left the flour out, because it seemed unnecessary, and I've made a few other adjustments, so reference the <a href="https://books.google.com/books?id=GYtn1S7BdqkC&printsec=frontcover&dq=vegetable+soups+by+deborah+madison&hl=en&sa=X&ved=0ahUKEwjBgInVzaTVAhUKWj4KHfOzC88Q6AEIJjAA#v=onepage&q=curried%20coconut%20corn%20soup%20&f=false">original recipe</a> if you are curious.

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