Creamy Roasted Poblano Soup with Fire Roasted Corn

I think the poblano pepper does not get nearly enough attention.  It has such a unique flavor, and just the right amount of spice for a person who is a little wimpy, such as myself.

To make the soup you will need to blister (basically burn until black) the skins of the pepper(let's say three for this recipe), which can be easily done on gas stove top.  Simply place them directly over the flame and rotate every couple of minutes until black all over, then submerge in a bowl of cold water.  When the peppers are in the cold water rub the skins off with your hands.  When the black skin is gone, remove the seeds and give an additional rinse in cold water from the tap.  In a sauce pan place half of a chopped onion and one or two smashed cloves of garlic with a couple tablespoons of oil or butter.  Saute this over medium heat until the onion in soft and translucent.  Roughly chop up the poblanos and add to the pot then cover with about 4 cups of chicken stock and simmer for half an hour.  Puree the soup using either an immersion blender, a food processor or regular blender and return to the pot and continue to simmer.  Add in about a half of a cup of heavy cream, or to taste.  Adjust the seasoning.  The soup is delicious at this point, and could be served with just a little sour cream.  If you want to add the corn, use the same method as blistering the peppers and rotate the corn over the open flame until slightly black on all sides.  Remove the corn from the cob and place in the bowl with the soup.  Cilantro makes an excellent garnish.