Corn Chowder

Ingredients:
2 c. roasted corn (approx. 3 cobs)
6 shitake mushrooms, stems removed and julienned
1 leek, top and bottom removed and sliced thin
1 shallot, diced
2 T butter
2 T flour
1 qt chicken broth
2 c. potatoes, cooked and chopped
2 c. heavy cream
1 red bell pepper, roasted and diced
salt
pepper

To roast corn, peel back husks, remove silk. Lightly coat with softened butter, salt and pepper. Rewrap husk around cob and tie with twine. Bake at 400 F for 8-10 minutes. Let cool completely before removing husks. Cut corn from cob.
To roast bell pepper, cut in half and remove seeds. Coat with olive oil. Broil for 5-10 minutes on highest rack setting, until skins are almost completely black and blistered. Allow to cool completely, peel off blackened skin and dice.

Melt butter in large soup pot over medium heat. Saute shallot, mushrooms, and leeks until softened. Sprinkle in flour and cook for 3 minutes, stirring constantly. Add chicken broth and potatoes. Bring to a boil and let simmer for 5 minutes, stirring often. Add corn, bell pepper, and cream. Cook until hot. Add salt and pepper as desired. Serve.

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