Roasted Poblano Pepper and Corn Soup

Poblano peppers

Jalapeno peppers

milk (I used 2% milk combined with half and half with a 3:1 ratio)

ground Chipotle pepper

fresh bay leaf

sprig rosemary

butter

olive oil

large onion

fine salt

garlic

all purpose flour

ground cumin

ears of corn, kernels removed (or approximately 3 cups of corn, canned or frozen)

For the Garnish::

Sour Cream

Corn tortilla strips, fried in a little oil until crispy or purchased tortillas, lightly crushed

Cilantro