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Corn and Roast Poblano Soup

Roasting the poblano chilies to give them a richer, mellower, sweeter taste is one of the secrets to making this robust soup. The other secret is to steep the cumin seeds, bay leaves, rosemary and chipotle chilies in warm milk to infuse the milk with their flavors.
Average Customer Rating:
5 out of 5
 out of 
(1 Review) 1
1 of 1(100%)reviewers would recommend this product to a friend.
Customer Reviews for Corn and Roast Poblano Soup
Review 1 for Corn and Roast Poblano Soup
5 out of 5
5 out of 5
,Fort Collins
January 26, 2012
Ability level:Advanced
Cooks for:3 to 5 people
Cooks:Every day
Would You Recommend? Yes
2of 2found this review helpful.
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Flavorful Soup!
January 26, 2012
Roasted peppers are a part of Colorado cuisine. The soup had a very nice flavor of the roasted poblanos as well as the sweetcorn. The herbs and spices also shone through. And I was able to roast my poblanos while infusing the milk. Since this was the first time I made this soup, it took me approximately 1 hour 15 minutes to prep and cook . Will definitely make this again.
Pros: Yield, Impressive, Will Make Again