Spicy Sweet Corn & Poblano Pepper Soup

[Steve]

Truly awesome recipe. 

3 large cloves garlic
1 fresh jalapeño pepper
3 ears of corn
3 medium onions
2 fresh poblano peppers, roasted & peeled
1 red bell pepper, roasted & peeled
12 sprigs fresh cilantro
6 cups chicken broth
1 cup heavy cream
3 Tbsp. fresh squeezed lime juice
1/4 tsp. coriander seed
1/4 tsp. cumin seed

Preheat oven to 350-degrees F. Coat garlic cloves with oil and wrap in foil. Bake 30 minutes until soft. In pan, toast coriander and cumin seeds until fragrant and darker. In coffee grinder, grind to fine powder. Chop onions. Cook with 2 Tbsp oil in 6-quart pot until soft. Reserve 1/3 oinions. Slice jalapeño and chop roasted poblanos. Remove corn from ears, reserving cobs. To onions in pot, add jalapeños and 1 cup corn. Cook over moderate heat, stirring, for 2 minutes. Cut cobs into thirds and add with broth to mixture. Simmer, uncovered, for 30 minutes. In pan, saute remaining kernels in 1 tsp oil until tender. Discard cobs from soup. Squeeze garlic pulp and stir with cream into soup. Pour soup through seive and puree solids until smooth. Transfer puree and liquid back to pot. Tie cilantro sprigs into a bunch with kitchen string and put into soup with fresh squeezed lime juice. Cook until heated through. Chop red pepper. Add red pepper, remaining poblano, onions, and corn. Discard cilantro bundle. Garnish with cilantro leaves if preferred.

[Foccaciaman]

MMMMMMMMM Now that sound delicious.

How hot is it???

[Steve]

Not too hot... but man is it delicious!! The secret is that you've gotta use fresh sweet corn.