This is satisfyingly delicious, and since I got the recipe from the Blue Zone Kitchen Cookbook shown below from folks who live to over 100, I can say it’s healthy too. We’re past a hot flash of spring here, back to chilly temperatures, so this was really welcome. However, I look forward to making it in the summer two when the fresh corn, poblanos, and potatoes are at the farmer’s market.

Poblano, Potato, & Corn Stew Recipe

2 cups vegetable broth
2 cups unsweetened soy milk
1 teaspoon cornstarch
1.5 cups of frozen corn (or two fresh ears)
2 Tablespoons avocado oil
1 medium onion, chopped
1 jalapeno, seeded and chopped
3 garlic cloves, chopped
1/2 teaspoon ground cumin
1/2 teaspoon ground coriander
1/2 teaspoon oregano
1 teaspoon sea salt
1 pound Yukon gold potatoes, peeled and chopped
Juice of 1 lime
1/3 cup of cilantro, chopped (retaining a bit for garnish)
Maldon salt (for garnish)

Combine the vegetable broth and the soy milk in a medium bowl and whisk in the corn starch until fully incorporated.

Slightly oil the poblanos and set them close under the broiler, turning them to char them on all sides. Then place the charred poblanos in a covered bowl to steam for 20 minutes. When they are cool, remove the stem, seeds and skin, then dice them.

While the poblanos are in the broiler, add the corn kernels to a dry, heavy-bottomed pot over medium high heat. Stir regularly, until the corn is brown and beginning to blister. Remove from the pot and set aside.

Pour oil into the pot, then add the onion, jalapeno, and garlic, and saute until they begin to soften. Add the cumin, coriander, oregano, and salt, and stir a minute to combine. Add the browned corn and the diced poblanos.

Add the broth-soy mixture to the pot stirrung well. Bring to a boil, and then add the potatoes. Stir and bring to a boil again, then lower the heat to a simmer. Add the lime juice and the cilantro, and simmer for 20 minutes until the potatoes are tender.

Serve immediately, garnished with a little cilantro, and offer some flaky Maldon salt at the table.

Yum! Enjoy!