Roasted Corn Soup

Cooking Instructions

Cut corn from cobs (you should have about 4 cups). Put in a large nonstick skillet and stir over high heat 4 minutes or until browned in spots. Remove skillet from heat.

Heat oil in 5-quart Dutch oven over medium heat. Add bell pepper, onion, carrot, celery and garlic. Cook 5 minutes, stirring occasionally, until softened. Add corn, chili powder and broth. Bring to a boil, cover, reduce heat and simmer 20 minutes.

In a blender or food processor, process roasted peppers, 1⁄4 cup soup from pot and 1 tablespoon half-and-half until smooth. Scrape into a small bowl. Put 1 cup of the soup and remaining half-and-half in blender or food processor and process until smooth. Pour back into pot and heat until hot.

Serve soup with a swirled spoonful of red-pepper mixture in each bowl.