Windy Ridge Cafe's Mexican Corn Chowder

2 pounds frozen corn kernels, thawed, and drizzled with olive oil

Kosher salt and freshly ground pepper

10 Roma tomatoes, rubbed with olive oil

1 medium red pepper, rubbed with olive oil

2 tablespoons butter

1/4 small yellow onion, diced

3 garlic cloves, sliced

2 tablespoons all-purpose flour

3 cups chicken stock

2 cups half-and-half

1 1/2 cups corn tortilla chips, chopped

Cumin

Chili powder

1 medium avocado, small diced, for garnish

Directions

Preheat oven to 500 degrees F.

Put the oiled corn on a baking sheet and sprinkle it with salt and pepper.

Put the oiled tomatoes on another baking sheet and roast them both for 10 to 12 minutes

until the tomato skin blisters and the corn is lightly browned. In a medium skillet,

grill the red pepper over medium-high heat until it is black on each side. Put the tomatoes

and the pepper in the refrigerator, and peel them when they have cooled.

Heat the butter in a large pot over medium heat and add the onion and

garlic and saute. Add the flour and cook for 2 to 3 minutes. Add the

chicken stock, roasted corn, peeled tomatoes, half-and-half, and 1 1/4 cups of the

tortilla chip pieces and mix well. Pour this mixture in a food processor or blender*

and puree until smooth. Strain the chowder, and then season it with cumin, chili powder,

salt, and pepper, to taste. Peel and dice the roasted red pepper. Serve the soup topped

with diced avocado,

red pepper, and the remaining tortilla chip pieces. Serve immediately.