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1
Roast whole poblanos on grill or under broiler, until skin turns black and blisters.
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2
Place blackened chilies in covered dish or paper bag and allow to cool for 10 to 15 minutes.
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3
Peel and rinse the skins off the peppers.
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4
Slit lengthwise and remove the stems, seeds and ribs.
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5
Pat the chilies dry and then dice; set aside.
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6
Pour the milk and broth into a heavy saucepan.
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7
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.
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8
Remove from the heat and immediately add to the milk.
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9
Add the chipotle chilies, adobo sauce, bay leaves and rosemary and place over low heat.
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10
Cover and bring to a gentle simmer; do not allow to boil.
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11
Remove from the heat and let stand, covered, for 20 minutes.
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12
Meanwhile, in a stockpot over medium heat, melt the butter with the olive oil.
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13
Add onions and salt; saute, stirring, until the onions are soft and golden brown, 15 to 20 minutes.
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14
Reduce the heat to medium-low, add the garlic and ground cumin, and saute, stirring constantly, until aromatic, about 5 minutes.
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15
Stir in the corn and poblano chilies, and continue cooking until the corn is lightly browned, about 5 minutes.
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16
Strain the milk mixture into the corn mixture.
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17
Bring to a gentle simmer and continue to simmer until the flavors have melded, about 15 minutes.
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18
Remove from the heat and let cool for a few minutes.
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19
Puree one-third of the soup.
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20
Return the puree to the stockpot, stirring well.
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21
Add cream and reheat over low heat, stirring gently.
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22
Taste and adjust the seasonings.
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23
Garnish with cilantro or green onions and serve.
