Ingredients

• 2 quarts milk
• 2 tablespoons cumin seeds
• 2 bay leaves
• Sprig of fresh rosemary or 1/2 teaspoon dried
• 1/4 cup olive oil or 4 tablespoons unsalted butter
• 2 large onions, diced
• 2 teaspoons salt
• 4 to 6 garlic cloves, minced
• 2 teaspoons ground cumin
• 8 cups fresh or canned corn kernels
• 6 poblano chilies, roasted, peeled, seeded and diced (see Note)
• 1 bunch chives, thinly sliced on the diagonal, for garnish

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Instructions

1. Combine the milk, cumin seeds, bay leaves and rosemary in a medium saucepan. Place over low heat and bring nearly to a simmer. (Do not boil.) Remove from the heat and let sit 20 minutes to infuse.
2. Heat the olive oil or butter in a large saucepan or stockpot over medium heat. Cook the onions with the salt until golden brown, 15 to 20 minutes. Add the garlic and ground cumin and cook, stirring frequently, 5 minutes. Then stir in the corn kernels and diced chilies and continue cooking over low heat 5 more minutes.
3. Using your finest strainer, strain the infused herbal milk into the corn and chili mixture. Bring to a very slow simmer over low heat. Gently simmer 15 minutes.
4. Pour one third of the soup into a food processor or blender and puree. Stir back into the soup pot. Serve hot with the chives as garnish.