Corn and Roast Poblano Soup

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Course Soups and Stews

Ingredients in this Recipe

1 large fresh rosemary sprig or 1/2 tsp. dried rosemary
1 or 2 chipotle chilies
2 large yellow onions, diced
2 Tbs. cumin seeds
2 Tbs. olive oil
2 Tbs. unsalted butter
2 tsp. ground cumin
2 tsp. salt
4 to 6 garlic cloves, minced
6 green onions, including about 2 inches of green portions, finely chopped
6 or 7 large poblano chilies
8 cups milk
Kernels cut from 8 ears of corn (about 8 cups)

Recipe Preparation

See Full Recipe at Williams-Sonoma

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