Fire Roasted Corn Chowder with Chipotle

submitted by butterflydog

8 fresh ears of corn in their husks
1 red bell pepper
1 Tbsp olive oil
4 oz pork or bacon diced
2 leeks, white and pale green parts only, finely diced
1 sweet onion finely diced
6 cloves of garlic finely diced
5 cups chicken stock
1 cup of half and half cream
1 1/2 cups cilantro leaves fine chopped
1 1/2 tsp salt
1 tsp black pepper
1/4 to 1/2 tsp ground chipolte pepper OR
smoked paprika OR cayenne pepper
2 Tbsp fresh squeezed lime juice

I made this soup without pork or bacon just using more olive oil and it
came out great. I also used smoked paprika since I try to find recipes
that use it ! Remove most of corn husks from corn except for a layer or
two, Roast corn on a hot grill turning 1/4 turn every 3 minutes or so
till kernels are caramelized ( browned ). Do the same with the bell
pepper. Remove corn from grill and let cool. Then with sharp knife scrape
kernels into a bowl. In a stockpot over medium heat, add oil and saute
pork or bacon, garlic, onion and leek until beginning to brown, about 8
minutes. Skin bell pepper and dice. In a blender or food processor, puree
half the corn with half the stock. To the stockpot add the pureed
mixture, remaining stock, cream, remaining corn, cilantro, diced bell
pepper, salt, black pepper and chipole pepper. Simmer over medium heat for
15 minutes. Add lime juice to finish soup and serve.

Yield: 8 to 10 servings.
Source: Bob Blumer, The Surreal Gourmet

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