Corn and Poblano Pepper Soup with a Touch of Curry Powder
A soup that combines the flavours of Mexican corn and Poblano peppers with a regular, store-bought yellow Indian curry powder. The results is a delectable taste that will have your wanting more and more.
Servings: 2 -4
Calories:
Ingredients
- 1 medium to large ear of corn chucked and sliced off the cob (you want just the kernels)
- 1 medium sized poblano pepper seeded and sliced into strips
- 2 cloves of garlic finely minced
- 1 Serrano pepper finely chopped*, optional (remove seeds for milder soup)
- small pinch of coarse sea salt adjust to taste
- 1 heaping teaspoon of yellow Indian curry powder adjust to taste
- 2 cups or 473 ml of low-sodium vegetable broth either store-bought or homemade is fine
- ⅓ cup or 60 ml whole fat milk or cream or dairy-free milk of choice
- 1.5 Tablespoons masa harina or flour of choice to thicken
- a little bit of olive oil
Instructions
- Heat the oil and sauté the poblano peppers and serranos until soft, then add the garlic and cook for a couple of minutes. Next add the curry powder and salt and cook for a minute, then add the corn, broth and milk. Cover and simmer until the corn has softened and cooked through. Taste and adjust seasoning if needed. In a small bowl combine the flour with a little bit of water until you achieve a smooth pancake batter-like constancy, and without any lumps. Pour the mixture into the soup and stir until well combined. Allow to simmer until the soup thickens a bit. Cool for a few minutes before serving. Serve as an appetiser for 4 or as a light main meal for 2 people.
