2 qts. milk
2 tsp. salt
2 tbsp. cumin seed
4 to 6 cloves garlic, minced
2 bay leaves
2 tsp. ground cumin
Sprig of fresh rosemary or 1/2 tsp. dried rosemary
8 cups fresh or canned whole kernel corn
1/4 cup olive oil or 4 tbsp. unsalted butter
6 poblano chilis, roasted, peeled, seeded and diced
2 large onions, diced
1 bunch chives, thinly sliced on diagonal, for garnish.

Combine milk, cumin seeds, bay leaf, and rosemary in a medium saucepan. Place over low heat and bring nearly to a simmer. (Do not boil.) Remove from heat and let sit 20 minutes. Heat olive oil in a large saucepan or stockpot over medium heat. Cook onions with salt until golden brown, stirring frequently, for 15-20 minutes. Add garlic and ground cumin and cook, stirring frequently for 5 minutes; stir in corn and diced chiles; continue cooking over low heat for 5 more minutes. Using a fine strainer, strain the infused milk into the corn and chile mixture. Bring to a very slow simmer over low heat. Simmer gently for 15 minutes. Pour 1/3 of the soup into a food processor or blender and puree; stir back into soup pot. Serve hot in shallow soup bowls, sprinkle with chiles.
Yield: about 8 servings.

NOTE: Roast chiles over a gas flame or on a tray under the broiler. Keep turning so that the skin is evenly charred. Transfer the charred peppers to a plastic bag, tie the top closed, and let steam until cook to touch, about 15 minutes. Pull off the charred skin by hand, then dip the peppers briefly in water to remove any blackened bits.