Curry Corn Chowder With Roasted Poblanos Recipe

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4

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0:35 - 0:15

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farzana from karachi
Ingredients
  1. • 2 poblano chiles
  2. • 1 pound potatoes, peeled and diced into (1- inch) cubes
  3. • 4 tablespoons vegetable oil
  4. • 1 teaspoon cumin seeds
  5. • 1 medium onion, chopped
  6. • ¼ cup celery, diced
  7. • ½ cup green pepper, diced
  8. • Salt to taste
  9. • 3 cups fresh corn kernels or frozen corn, thawed
  10. • 2 cups vegetable stock or water
  11. • 1 cup cream
  12. • 1 tablespoon curry powder
  13. • 3 tablespoons cilantro, chopped
  14. Note: SERVES 4
Method
  • 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 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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