Roasted Sweet Corn Chowder

• 8 ears corn, husks and silks removed
• 2 quarts water (or more)
• 4 cups chicken stock, low-sodium
• 1 teaspoon kosher salt
• 1 teaspoon freshly cracked black pepper
• 14 cup garlic clove, roughly chopped
• 1 anaheim chili, roughly chopped
• 1 cup roughly chopped cilantro stems
• 2 shallots, peeled & chopped
• 3 stalks celery, roughly chopped
• 2 cups red potatoes, peeled and diced (1/2-inch)
• 4 tablespoons butter, plus 1 tablespoon
• 1 sweet onion, diced
• 1 anaheim chili, small dice
• 14 cup diced poblano pepper
• 1 tablespoon minced garlic
• 34 cup bacon, diced
• 12 teaspoon salt
• 12 teaspoon pepper
• 12 cup heavy cream

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

corn, water, chicken stock, kosher salt, freshly cracked black pepper, garlic, anaheim chili, cilantro stems, shallots, stalks celery, red potatoes, butter, sweet onion, anaheim chili, poblano pepper, garlic, bacon, salt, pepper, heavy cream

Taken from www.food.com/recipe/roasted-sweet-corn-chowder-464924 (may not work)