Instructions: Brush the corn with 2 teaspoons of the olive oil and sprinkle with the salt and pepper. Grill the corn over medium heat, turning often, until golden brown on all sides, about 8 minutes. Transfer the corn to a plate to cool, then cut the kernels off the cobs, reserving the cobs. (The easiest way to do this is to lay the corn on its side on a cutting board. Make lengthwise cuts with the knife to remove the kernels.)

Heat the remaining 3 teaspoons of olive oil in a large heavy saucepan. Add the onion, shallots, garlic, poblanos, and celery and cook over medium heat until soft but not brown, stirring often, about 5 minutes.

Stir in the vegetable stock, bouquet garni, potatoes, fennel, and corn cobs.

Simmer the soup for 5 minutes. Stir in the corn kernels and continue simmering the chowder for 10 minutes, or until all the vegetables are soft but not mushy. Remove and discard the corn cobs and bouquet garni.

Whisk in the sour cream and salt, pepper, and nutmeg to taste and simmer the chowder for 2 minutes. Sprinkle the chowder with the dill and serve at once.

Make about 8 cups, enough to serve 8 as a first course, 4 as a main course.

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