Recipe for Curry Corn Chowder with Roasted Poblanos
Ingredients
- 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
Cooking Directions
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.
Curry Corn Chowder with Roasted Poblanos Photos
by Pak101.com (few years ago!) / 687 views