Roasted Corn
Olathe Corn and Poblano Soup
Ingredients
12 Ears of Corn (or 4 1 lb bags of frozen Corn)
2 quarts vegetable broth
1/2 Gallon of Milk (I used low fat milk)
3 Poblano Peppers
3 jalapeno peppers
2 large onions
1 red bell pepper
2 tablespoons of olive oil
salt
pepper
Cut corn from the cob. Tpss the kernels in olive oil, place on a cooking sheet and place in the oven at 350 for 20 minutes or until lightly browned. In a stock, pot combine the vegetable stock and milk. Place cobs in simmering stock pot. Chop onions, poblanos and jalapenos sautee over medium heat until transluscent. Remove cobs from the stock pot and add onions and peppers mixture. Simmer for 30 mins. Run through food processor and serve.
