Corn Poblano Soup
For a robust, sweet flavor, roast the poblanos. Here is a good suggestion on roasting them. Get your chimney fired up with a load of charcoals. put the poblanos on hot dog skewers. hold them over the charcoal chimney until blackened and well blistered. Place in a paper bag for a few minutes to steam. Remove skins. Do not rinse, that will take flavor away.
This roasting improves the taste of the poblanos and improves the flavor of the corn and soup. A hearty soup for camp or home.
6 large poblano chilies. skinned and seeded, diced
8 cups milk
2 tablespoons cumin seeds
1 or 2 chipiotle chilies
2 bay leaves
½ teaspoon dried rosemary
2 tablespoons butter
2 tablespoons vegetable or olive oil
1 large onion, diced
2 teaspoons salt
4 cloves garlic, minced
2 teaspoons ground cumin
8 cups frozen corn, or 3 cans corn
4 green onions, finely chopped
In a deep 12", dry Dutch oven over 12 to 14 charcoals, toast the cumin seeds, stirring constantly until they are aromatic and begin to change color, about 4 minutes. move oven from over the charcoals and immediately add milk. Add chipotle chilies, bay leaves and rosemary. Remove 2 or 3 charcoals and place dutch oven back over the reduced charcoal ring. Cover and bring to a simmer; do not let boil. After coming to a simmer, once more move oven from over the charcoals and let stand for 20 minutes covered. Meanwhile, in an 8" Dutch oven over 6 to 8 charcoals, milt the butter with the oil. add onions,and salt and sauté, stirring until onions are soft and golden, about 15 to 20 minutes. Add the garlic and ground cumin, and sauté stirring about 5 minutes. Using a medium mixing bowl with a fin screen strainer, strain milk and return the milk back into the deep 12" Dutch oven. Add the corn mixture in the 8" Dutch oven and all its ingredients into the 12" Dutch oven. Place the dutch oven back over the charcoal and simmer soup about 15 minutes more. If you like a thicker soup, add 1/3 of the soup in a hand food possessor until smooth. Return to soup and taste to adjust seasoning. Serve in worm soup, bowl.
I know this sounds like a labor intensive recipe, but it is well worth the time. I hope you like it as much as I do.
The Outlaw gourmet
Don't rob your self of good cookin'