Madras Curry Corn Chowder With Roasted Poblanos Recipe

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Grab a yumilicious bite of Madras Curry Corn Chowder with Roasted Poblanos and mesmerize yourself in the world of taste. You can enjoy Madras Curry Corn Chowder with Roasted Read More

Grab a yumilicious bite of Madras Curry Corn Chowder with Roasted Poblanos and mesmerize yourself in the world of taste. You can enjoy Madras Curry Corn Chowder with Roasted Poblanos at home and get the essential information required to prepare the recipe at home with ease. Enjoy this amazing recipe with your family. Hide

INGREDIENTS

• 2 poblano chiles

• 1 Pound potato, peeled and diced into (1- inch) cubes

• 4 tablespoons vegetable oil

• 1 teaspoon cumin seeds

• 1 medium onion, chopped

• 1/4 cup celery, diced

• 1/2 cup green pepper, diced

• 4 Salt to taste

• 3 cups fresh corn kernels or frozen corn, thawed

• 2 cups vegetable stock or water

• 1 cup cream

• 2 tablespoons Madras curry powder

• 3 tablespoons cilantro, chopped

METHOD

1. 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
2. Cover and cook until tender. Drain and set aside.
3. 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.
4. 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.
5. Serve hot garnished with the remaining cilantro.

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