Roasted Poblano and Corn Soup

Recipe by Galley Wench




  • Roast whole poblanos on grill or under broiler, until skin turns black and blisters.
  • Place blackened chilies in covered dish or paper bag and allow to cool for 10 to 15 minutes.
  • Peel and rinse the skins off the peppers.
  • Slit lengthwise and remove the stems, seeds and ribs.
  • Pat the chilies dry and then dice; set aside.
  • Pour the milk and broth into a heavy saucepan.
  • Toast the cumin seeds in a small dry frying pan, shaking the pan constantly until they are aromatic and begin to change color, about 4 minutes.
  • Remove from the heat and immediately add to the milk.
  • Add the chipotle chilies, adobo sauce, bay leaves and rosemary and place over low heat.
  • Cover and bring to a gentle simmer; do not allow to boil.
  • Remove from the heat and let stand, covered, for 20 minutes.
  • Meanwhile, in a stockpot over medium heat, melt the butter with the olive oil.
  • Add onions and salt; sauté, stirring, until the onions are soft and golden brown, 15 to 20 minutes.
  • Reduce the heat to medium-low, add the garlic and ground cumin, and sauté, stirring constantly, until aromatic, about 5 minutes.
  • Stir in the corn and poblano chilies, and continue cooking until the corn is lightly browned, about 5 minutes.
  • Strain the milk mixture into the corn mixture.
  • Bring to a gentle simmer and continue to simmer until the flavors have melded, about 15 minutes.
  • Remove from the heat and let cool for a few minutes.
  • Puree one-third of the soup.
  • Return the puree to the stockpot, stirring well.
  • Add cream and reheat over low heat, stirring gently.
  • Taste and adjust the seasonings.
  • Garnish with cilantro or green onions and serve.