[CH] Stop the presses! A Recipe from Jim C

wildpepper.com (jim@wildpepper.com)
Sun, 22 Apr 2001 17:17:38 -0500 

Okay- no one faint here, and no snide comments ;-)  I'm posting a recipe
(#3 in 4 years on the list).  I can save some face here, because it
isn't my recipe.  This was one of the better dishes, among many, that
was featured at the Indiana Hotluck.  I paid $2 for a copy of the
article about the Hotluck online so I thought I'd get my money's worth
:-)  This recipe was in the article.

Corn and Roasted Poblano Soup

       2 quarts milk

       1 tablespoons cumin seed

       2 bay leaves

       1/2 teaspoon dried rosemary

       1/4 cup olive oil or 4 tablespoons unsalted butter

       2 large onions, diced

       2 teaspoons salt

       4 to 6 garlic cloves, minced

       2 teaspoons ground cumin

       8 cups fresh or canned whole kernel corn

       6 Poblano chiles, roasted, peeled, seeded and diced

       Pinch of crushed habanero pepper

       1 bunch chives, thinly sliced on the diagonal for garnish

       Combine milk, cumin seeds, bay leaf and rosemary in a medium
saucepan. Place over low heat and bring nearly to a simmer. Remove from
heat and
       let sit 20 minutes.

       Heat olive oil in a large saucepan or stockpot over medium heat.
Cook onions with salt until golden brown, stirring frequently, for 15 to
20 minutes.
       Add garlic and ground cumin and cook, stirring frequently for 5
minutes; stir in corn and diced chiles. Continue cooking over low heat
for 5 more
       minutes.

       Using a fine strainer, strain the infused milk into the corn and
chile mixture. Bring to a very slow simmer over low heat. Add habanero
powder
       carefully to taste, being very careful not to use more than
needed. Simmer gently for 15 minutes.

       Pour 1/3 of the soup into a food processor or blender and puree;
stir back into soup pot. Serve hot in shallow soup bowls. Sprinkle with
chives.

       Note:Adkins uses Mild to Wild Pepper and Herb Co.'s Crushed
Apple-smoked Habanero Powder for the crushed pepper. To roast Poblanos,
cook
       over a gas flame or under the broiler. Keep turning so the skin
is evenly charred then transfer pepper to a plastic bag, tie the top
closed and let steam
       until cooked to touch, about 15 minutes. Pull the charred skin by
hand and dip the peppers briefly in water to remove any blackened bits.

       Recipe comes from Jerry Adkins of Indianapolis

       (Makes 8 servings)