1. Heat the butter in a saucepan and add the onion. Cook until
wilted then add the garlic.
2. Add the curry powder and flour. Stir. Add the tomato, chicken
stock and bay leaf, stirring.
Let simmer for 2 minutes.
3. Pour the soup into the container of a food processor or electric blender. Blend as thoroughly as possible.
Reheat and add the corn. Bring to the boil.
4. Remove from the heat and stir in the yogurt.
Serve sprinkled with chopped chives.