|Corn and Roasted Poblano Soup|
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.
From: Jerry Adkins of Indianapolis
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