el jarro's roasted poblano and corn soup

Directions

1. 1

   El Jarro's Roasted Poblano and Corn Soup Source: El Jarro's - San Antonio, TX 3 cups corn kernels (about 4 cobs of corn if using fresh corn)

2. 2

   Wrap the cobs loosely with the husks and place over hot coals or in a 450 degree F oven, turning as needed, for about 15 to 20 minutes, or u

3. 3

   The process will be quicker on an outdoor grill.) Let cool, remove the husks, then cut the kernels from the cobs using a sharp knife

4. 4

   Meanwhile, place poblano chiles over a hot fire or under the broiler, turning as needed until the skins are blackened

5. 5

   Remove from oven and place chiles in a plastic or paper bag until cool, allowing the steam to loosen the skins

6. 6

   Remove the stems, seeds and skins and discard

7. 7

   cut chiles into 1/4-inch cubes

8. 8

   Place half of the corn kernels and half of the chiles in a blender and purée until smooth