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Madras Curry Corn Chowder with Roasted Poblanos

Serves 4

poblano chiles
ound potato, peeled and diced into (1- inch) cubes
tablespoons vegetable oil
teaspoon cumin seeds
medium onion, chopped
cup celery, diced
cup green pepper, diced
Salt to taste
cups fresh corn kernels or frozen corn, thawed
cups vegetable stock or water
cup cream
tablespoons Madras curry powder
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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