Madras Curry Corn Chowder with Roasted Poblanos

Madras Curry Corn Chowder with Roasted Poblanos

Serves 4

2	poblano chiles
1	ound 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

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
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.