Corn & Poblano Soup – – olive oil, yellow onion (peeled and chopped finely), garlic (peeled and minced), coriander (ground ), cumin (ground ), jalapeño pepper (seeded and chopped finely), Poblano chiles (roasted, peeled and seeded, then chopped (canned or frozen prepared chiles may be substituted, if desired. Here is a link to a canned product from RoadTripFlavors Marketplace: Hatch Chile)), corn (blackened on a hot iron skillet, then cut off the cobs. Reserve the cobs.), salt, black pepper, chicken broth, heavy cream, sour cream (for garnish, if desired), jalapeño pepper (chopped small for garnish), Heat the oil in a large heavy pot and add the onion on medium, stirring until softened. Add the garlic and cook for a few minutes, then add the coriander, cumin and jalapeno to heat for another minute. Add two-thirds each of the prepared poblanos and blackened fresh corn (reserve 1/3 of each for finishing). Now add the chicken broth and corn cobs. Stir to incorporate, heat a slight boil and reduce to simmer. Continue to cook uncovered for about 30 minutes. ; Discard the corn cobs. Using an immersion blender (or pour the entire soup pot into a standard blender) and pulse to puree. Do not over blend. Pulse only until the large bits are just smooth. Return the pot of smooth puree to a low heat. Add the reserved prepared poblanos and corn as well as the cream. Do not boil or over-heat, just warm to serving temperature. ; Taste and re-season. Serve in individual bowls. Garnish with a dollop of sour cream and more minced jalapeno, if desired. ; –