Mushroom Potato Crema With Roasted Poblano

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Rick Bayless


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4 medium (about 1 pound total) red-skin boiling or Yukon Gold potatoes, cut into roughly 1-inch pieces

3 garlic cloves, peeled and halved

6 cups chicken or vegetable broth

1 large fresh poblano chile

8 ounces mushrooms (I like shiitake or oyster mushrooms), sliced 1/4-inch thick (you'll have about 3 cups of slices)

1 scant cup corn kernels (they can be frozen or ones you've cut off one to two large ears)

1 large sprig fresh epazote (you can substitute a big sprig of fresh thyme, or leave it out all together)

1/4 cup plain yogurt, heavy cream or sour cream


About 1/4 cup roughly chopped cilantro, for garnish

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