Fresh Corn Chowder

• 5 1/2 cups low-sodium canned chicken broth
• 1/2 cup dry white wine
• 4 or 5 ears fresh corn
• 1/4 teaspoon freshly ground black pepper
• Garnish
• 3 red peppers
• 1 teaspoon salt
• 1/2 teaspoon freshly ground black pepper
• 1 1/2 teaspoons red wine vinegar
• 2 tablespoons minced scallion greens (optional)

1. Put the chicken broth, white wine, and corn in a heavy non-aluminum pot.
2. Bring the liquid to a boil and skim the surface to remove any impurities.
3. Reduce the heat to medium and cook for 25 to 30 minutes.
4. Using a pair of tongs, remove the corn and set aside to cool.
5. While the corn is cooking, preheat the broiler and arrange the peppers on a cookie sheet.
6. Place about 3 inches under the broiler and broil, turning them occasionally, until their skins char and blister on all sides.
7. Remove and place them in a paper bag, closing the bag.
8. After 15 minutes, using a paring knife, peel away the skin.
9. Cut open the peppers; core and seed them.
10. Cut the kernels from the corn cobs (there should be about 3 cups) and puree with some of the chicken broth in a blender or a food processor fitted with a steel blade.
11. Add the corn puree to the chicken broth and season with salt and pepper.
12. Heat until hot over medium heat.
13. In a blender or a food processor fitted with a steel blade, puree the peppers until smooth and foamy, about 5 minutes.
14. Add salt, pepper, and wine vinegar to taste.
15. When the corn soup is piping hot, ladle it into soup bowls.
16. Spoon 2 tablespoons of the pepper puree on top of each serving.
17. Using the tip of a knife, make points at equal intervals drawing out points like a star.
18. Sprinkle the top with the scallion greens, if using them, and serve.

chicken broth, white wine, corn, freshly ground black pepper, red peppers, salt, freshly ground black pepper, red wine vinegar, scallion greens

Taken from www.cookstr.com/recipes/fresh-corn-chowder (may not work)