Roasted Corn & Ancho Chili Chowder

• 2 small or medium onions (chopped)
• 3 dried ancho chilis (seeded)
• 3 ears corn (roasted & cut off cob)
• 4 cups chicken broth
• 2 medium russet potatoes (cubed)
• 1 cup grated cheddar cheese
• 1 cup cream

1. To Roast Corn:
2. Shell corn and remove cornsilk. Brush with oil and roast either on grill or under your oven broiler. Turn every few minutes until you get a slightly toasted color. Cut off cob.
3. Add chopped onion, seeded ancho chilis, roasted corn, cubed potatoes and chicken broth to pan and cook until tender. Season to taste with salt & pepper.
4. Right before serving, add grated cheese, let it melt then add cream and heat until warm. Do not allow to boil after cheese and cream has been added.

onions, ancho chilis, corn, chicken broth, russet potatoes, cheddar cheese, cream

Taken from www.epicurious.com/recipes/member/views/roasted-corn-ancho-chili-chowder-1207861 (may not work)