Recipes   Curry Corn Chowder With Roasted Poblanos Recipe

Curry Corn Chowder with Roasted Poblanos

Curry Corn Chowder with Roasted Poblanos
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Recipe for Curry Corn Chowder with Roasted Poblanos. This Indian vegetarian corn chowder is filled with exotic flavors and spices.

Ingredients

  • 2 poblano chiles
  • 1 pound potatoes, 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 bell 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

Directions

  1. Preheat 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.
  2. In a small saucepan, add the potatoes and enough water to cover and cook until tender. Drain and set aside.
  3. In a large saucepan, 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 cilantro and simmer until the soup thicken, 20 to 25 minutes.

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