3 Poblano peppers3 Gypsy or red bell peppers, diced 1 onion 4-5 cloves garlic 3 tomatoes, chopped with juices 2 cups chicken or vegetable broth salt & pepper to taste ½ tsp. ground nutmeg 1 cup milk 1 cup cream or half-&-half 3 Tbsp. butter 1 Tbsp. all-purpose flour 2 ears-worth of corn, kernels sliced off (optional) cilantro, tortilla chips, or sour cream, for garnish

Preheat oven to broil. Place Poblanos on a cookie sheet & place in oven. Allow skin to blacken & blister, turning the peppers until all sides are done. You can also place the peppers directly over the flame on your stove (gas burners only). When they are done, place in a bowl & cover with a lid or plate for 15-20 mins. Take out & peel skins off each one under running water. Remove stems & seeds & dice. In a pan sauté onions & garlic. Add all peppers & cook for about 5 mins. Add tomatoes, broth & nutmeg. Place all ingredients in a blender or food processor (be careful—the mixture will be hot . Best to do in small batches). Blend until smooth. If soup is too thick for your liking, add more broth/water to blender until it reaches desired consistency (remembering that you will be adding 2 more cups of liquid with the milk & cream). In a sm. saucepan over med. heat, warm milk & cream or half-&-half & set aside. In another saucepan over med. heat, melt butter, add flour & stir well. Add warmed milk & stir until well blended. Add chile pepper mixture & mix well. Add corn (if desired), reduce heat to low & simmer for 30 mins. Add cilantro sprigs, tortilla chips or sour cream to garnish.

Found on http://wlichty.blogspot.com/2008/11/roasted-poblano-pepper-soup.html