Madras Curry Corn Chowder with
Roasted Poblanos
Serves 4
|
poblano chiles |
1 |
ound potato, peeled and diced into (1- inch) cubes |
|
tablespoons vegetable oil
|
1 |
|
1 |
|
1/4 |
|
|
|
4 |
Salt to taste |
|
cups fresh corn kernels or frozen corn, thawed
|
|
cups vegetable stock or water
|
1 |
|
2 |
tablespoons Madras curry powder |
3 |
tablespoons cilantro, chopped |
Pre-heat the grill or a broiler. Grill or broil the chiles 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 chiles 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 sauté 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.
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