Recipe: Grilled Corn Soup with Ancho Chile Cream

This recipe is from the newspaper and is credited to Vincent on Camelback.

GRILLED CORN SOUP WITH ANCHO CHILE CREAM

4 ears corn
1 1/2 cups chicken stock
1/2 cup diced carrots
1/4 cup diced celery
1/2 cup diced onion
1 jalapeno pepper, finely diced
2 cloves garlic
1 cup half-and-half
ANCHO CHILI CREAM:
1 Ancho chili (or 1/4 cup paprika)
3 Tablespoons half-and-half
1 Tablespoon sour cream

Shuck corn and remove silk.

Heat grill, and grill ears of corn for 5 minutes over a hot flame. Cut corn from ears.

Combine cut corn with chicken stock, carrots, celery, onion, jalapeno pepper, and garlic in a large saucepan and simmer for 30 minutes.

Add half-and-half, and boil for five minutes.

Puree in blender for approximately one minute and serve hot with Ancho Chili Cream.

ANCHO CHILI CREAM:
Simmer Ancho chili (or paprika) and half-and-half for five minutes. Cool and add sour cream. Swirl 1 Tablespoon of blended Ancho Chili Cream over each serving of soup.

Makes 4 to 6 servings