Curry Corn Chowder With Roasted Poblanos


Curry corn chowder with roasted poblanos

This innovative twist on corn chowder is hearty enough to be a meal on its own. Roasted and chopped poblano peppers add a nice chunky texture to the chowder, while curry powder and celery provide a unique and piquant taste.


        2 poblano peppers

        1 lb (500 g) potatoes, peeled and cut into 1-in (2.5-cm) cubes

        ¼ cup (65 ml) oil, 1 teaspoon cumin seeds

        1 onion, chopped, ¼ cup (25 g) diced celery

        ½ cup (90 g) diced green bell, pepper

        Salt, to taste.

        3 cups (525 g) fresh corn kernels or thawed frozen corn

        2 cups (500 ml) vegetable stock or water

        1 cup (250 ml) heavy cream, 1 tablespoon curry powder

        3 tablespoons chopped fresh coriander leaves (cilantro).


Step 1:

Preheat the grill or a broiler to medium high heat.

Step 2:

Grill or broil the poblanos 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 poblanos and coarsely chop. Set aside.

Step 3:

Add the potatoes to a small saucepan with enough water to cover, and cook until tender, 15 to 20 minutes. Drain and set aside.

Step 4:

Heat the oil in a large saucepan over medium high heat, then add the cumin, onion, celery and bell pepper, and sauté until the vegetables are softened, about 5 minutes. Add the salt and corn and cook for 3 to 4 minutes longer. Stir in the poblanos, potatoes, stock, heavy cream, curry powder and 1 tablespoon of the chopped coriander, and simmer until the soup thickens, 20 to 25 minutes.

Step 5:

Serve hot and garnish with the remaining chopped coriander.

Food: Curry corn chowder with roasted poblanos

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