Mushroom Potato Crema with Roasted Poblano - Rick Bayless

Ingredients

• 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 of one to two large ears)
• 1 large sprig epazote (you can substitute a big sprig of fresh thyme, or leave it out all together)
• 1/4 cup plain yogurt, heave cream or sour cream
• Salt
• About 1/4 cup roughly chopped cilantro, for garnish