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.
1medium to large ear of cornchucked and sliced off the cob (you want just the kernels)
1medium sized poblano pepperseeded and sliced into strips
2clovesof garlicfinely minced
1Serrano pepperfinely chopped*, optional (remove seeds for milder soup)
small pinch of coarse sea saltadjust to taste
1heaping teaspoon of yellow Indian curry powderadjust to taste
2cupsor 473 ml of low-sodium vegetable brotheither store-bought or homemade is fine
1/3cupor 60 ml whole fat milk or cream or dairy-free milk of choice
1.5Tablespoonsmasa harina or flour of choiceto thicken
a little bit of olive oil
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.
Corn and Poblano Pepper Soup with a Touch of Curry Powder https://mexicanmademeatless.com/corn-and-poblano-pepper-soup-with-a-touch-of-curry-powder/