Fire-Roasted Corn Chowder Recipe - (4/5)

Ingredients

• 8 ears of corn, husked
• 1 red pepper
• 2 tablespoons (30 ml) butter (if pan roasting)
• 5 cups (1.25 L) chicken stock, divided
• 2 tablespoons (30 ml) olive oil
• 4 ounces (125 g) salt pork, pancetta, or thickly sliced bacon, diced
• 6 cloves of garlic, finely diced
• 1 sweet onion, finely diced
• 2 leeks, white and pale green section, diced
• 1 1/2 cups (275 ml) finely chopped fresh cilantro
• Salt and greshly ground black pepper
• 1/4 - 1/2 teaspoon (1-2 ml) ground dried chipotle or a pinch of cayenne pepper
• 1 cup (250 ml) half and half cream (optional)
• 2 tablespoons (30 ml) freshly squeezed lime juice