• 2 poblano chilies
• 1 pound potatoes, peeled and diced into (1- inch) cubes
• 4 tablespoons vegetable oil
• 1 teaspoon cumin seeds
• 1 medium onion, chopped
• ¼ cup celery, diced
• ½ cup green pepper, diced
• Salt to taste
• 3 cups fresh corn kernels or frozen corn, thawed
• 2 cups vegetable stock or water
• 1 cup cream
• 1 tablespoon curry powder
• 3 tablespoons cilantro, chopped

Pre heat the grill or a broiler. Grill or broil the chilies until the skin begins to blacken, 5 to 7 minutes.

Transfer to a bowl, cover with plastic wrap, and let steam until the skin loosens, about 10 minutes.

Peel the chilies and chop coarsely, Set aside In a small sauce pan, add the potatoes and enough water to cover and cook until tender.

Drain and set aside.

In a large sauce pan, heat the oil, cumin, onion, celery and pepper and saute until the vegetables are softened, about 5 minutes.

Add salt and corn and cook for 3 to 4 minutes longer.

Stir in the roasted chiles, potatoes, stock, cream, curry powder and 1 tablespoon of cilantro and simmer until the soup thickens, 20 to 25 minutes.

Serve hot garnished with the remaining cilantro.

by Pak101.com (few years ago!) / 736 views