Roasted Sweet Corn Chowder

Directions

1. 1
   Preheat the grill to medium-high heat.
2. 2
   Put the corn on the grill and cook for 5 to 6 minutes, turning as needed to evenly brown.
3. 3
   Remove the corn from the grill and when cool enough to handle, then put corn, stem down in a large bowl and with a sharp knife, remove the kernels, set aside.
4. 4
   Put the corn cobs into a large stock pot, add the water, chicken stock, salt, pepper, garlic, peppers, cilantro stems, shallots and celery.
5. 5
   Put the pot over high heat and bring it to a strong boil.
6. 6
   Cook for 45 minutes, then strain the solids.
7. 7
   Cool.
8. 8
   In a medium saucepan, cover the diced potatoes with 3 cups of the cooled stock and bring to a boil over medium heat.
9. 9
   Cook until fork tender, about 15 minutes.
10. 10
    then remove from heat and set aside.
11. 11
    In a large stock pot over medium-high heat, add the 4 tablespoons of butter, and once melted, add the diced onions, half of the corn kernels and the peppers.
12. 12
    Saute until a golden fond starts to form on bottom of pan, about 6 to 8 minutes.
13. 13
    Add the garlic and cook for 1 minute more, stirring frequently.
14. 14
    Stir in 3 cups of the stock and simmer for 30 minutes.
15. 15
    Cool the mixture for about 5 minutes, then carefully add it to a blender and puree.
16. 16
    Wipe the stock pot clean, put it over medium-high heat and add the bacon.
17. 17
    Cook until crisp, then drain on a paper towel lined plate.
18. 18
    Add the remaining 1 tablespoon of butter to the bacon fat, along with the remaining corn.
19. 19
    Season with the salt and pepper and saute for 4 to 5 minutes.
20. 20
    Add the stock and potatoes and combine well.
21. 21
    Stir in the heavy cream, add the corn puree mixture.
22. 22
    Heat through and adjust seasoning, if necessary.