Roasted Corn and Poblano Soup Chef Julia Dunaway I was inspired by a delicious Creamy Roasted Corn and Poblano Soup I enjoyed at the Hilltop Café near Fredericksburg in May 2014. The chef told me some of the ingredients he used and I came up with this recipe.  This soup makes me very happy! 3-4 large ears corn, roasted and kernels cut off 3 poblano peppers, roasted, peeled, seeded and diced 1 T butter 1 T olive oil 1 ½ cups onion, small dice 1 T minced garlic ½ cup red bell pepper, small dice 1 large carrot, small dice 2 stalks celery, small dice ½ mild jalapeno pepper, minced ¼ cup white wine 4 cups organic Swanson’s chicken stock (or homemade) 3 basil leaves 1 tsp fresh thyme ½ tsp chipotle seasoning (chipotle chile powder) or 1 chipotle in adobo 1/2 tsp cumin, salt, pepper to taste 1 cup cream Chopped scallions Chopped cilantro Optional: diced tomatoes, shredded cheese, cornbread croutons, lime, white wine vinegar Saute onion, garlic, and other vegetables in oil/butter until soft (5 minutes). Add ¼ cup white wine and cook down. Add 4 cups chicken stock, corn, and poblano peppers, basil, thyme, and seasonings. Cook for 20 minutes. Remove 1 cup of the soup solids and set aside. Use immersion blender until desired consistency or process carefully in blender or food processer until desired consistency. Some people like it chunky, some very smooth. Add back the solids. Add cream and cook until hot. Top as desired. Other similar soups I have tried on our travels: Buen Tiempo, Ouray, Colorado: Add chile powder, potatoes, roasted garlic, tomatoes, and chipotle peppers. Santa Fe Blue Corn Café version uses chipotle peppers and a little wine vinegar as a topping, more cream.  You can also use Hatch chiles instead of Poblano, but watch the heat level. When I’m ready to eat it I add a little Sriracha to make it extra spicy.