Cream of Poblano Pepper Soup 
http://www.texmextogo.com
Ph. 713.995.5502

Ingredients:
2tbsp butter
1tbsp fresh chopped garlic
1 cup chopped red onions
1 cup chopped Poblano peppers (seeded)
1 cup chopped carrots
¼ cup chicken stock
1tbsp black pepper
½ tbsp cumin
½ bunch cilantro, chopped
1 cup roasted corn
½ gallon water
½ lb butter (1 stick)
¾ cup flour
5 cups heavy whipping cream

Directions:
In a large 6 qt kettle, sauté the first 10 ingredients for 5 minutes. Add ½ gallon of water and warm to a simmer.
In a small pan, place 1/2lb butter & ¾ cup flour, whisk together to make a roux. Cook slowly until think and bubbly. Slowly, add roux to simmering mixture. Slowly (using your whisk), add the 5 cups of heavy whipping cream. Simmer another 15 minutes. Yield: 3 quarts.
Origin: Chef & friend Marc Bomser, Spec's Liquor & Deli Stores,  Houston, Texas.

About Poblano peppers
Poblano peppers are the most popular peppers cultivated in Mexico. The ancho/poblano variety is also found in the USA along the upper Eastern Atlantic coast. Frequently used in Mexican and Tex-Mex sauces called moles, they are also used to make chiles renellos. You can store the dried pods in air tight containers for several months or grind the peppers into a powder.