Curry Corn Chowder with Roasted Poblanos
Two of our cooks made this recipe and it came out different. Both were good, one had a lot more heat and the other was mellow and milder. When asked would you make this again, one cook answered, “Yes, especially when I have a cold and need to clear my nasal passages!” His soup was hotter and spicier than he expected so he added more curry than the recipe called for to mellow out the poblano heat that was dominating.
One cook served his soup in ramekins with the cilantro garnish. It was a nice presentation and with a rich and hearty soup, a good starter portion.
Curry Corn Chowder with Roasted Poblanos
2 poblano chilies
1 pound of potatoes, peeled and diced into (1-inch) cubes
4 tablespoons vegetable oil
1 teaspoon cumin seeds
1 medium onion, chopped
¼ cup celery, diced
½ 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
Preheat the grill or a broiler. Grill or broil the chilies until the skin begins to blacken, 5-7 minutes. Transfer to a bowl, cover with plastic wrap and let steam until the skin loosens, about 10 minutes. Peel the chilies 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 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 chilies, 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.
Modern Indian Cooking
Copyright © 2008 by Hari Nayak
Published by Silverback Books
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