TBT Recipe: Smoky Roasted Corn Soup with Chipotle Chile - Cooking by the Book

Ingredients

• 3 ears corn
• 1 Poblano pepper, ¼ inch diced
• 1 small-red bell pepper, ¼ inch diced
• 2 tablespoons olive oil
• 3 cups water
• 2 tablespoons unsalted butter
• ½ cup finely chopped red onion
• 2 garlic cloves thinly sliced
• ¼ teaspoon chipotle chile powder
• ¾ teaspoon coarse (kosher) salt
• ½ cup heavy cream