Recipe for Roasted Corn Chowder with Country Cheddar Cheese 
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Yield:
8
Ingredients:
Amount Ingredient
6 x Fresh sweet corn ears
Melted butter for brushing corn
2 tbl Unsalted butter
1 cup Peeled, diced onion
2 x Celery stalks diced
1 x Leek split, cleaned,
and diced
1 lrg Sweet red pepper diced
2 tsp Ground cumin
1 tsp Ground coriander
1/2 tsp Salt
1/2 tsp Cayenne pepper
2 qt Chicken stock
8 oz White or yellow cheddar cheese grated
Instructions:
Instructions: Brush the corn lightly with butter and grill or broil until toasted on all sides. Cut the roasted corn off of their cobs (about 3 cups cut corn), reserving the cobs.

Melt the butter in a large, heavy-bottomed soup pot. Add the corn, the diced vegetables and the seasoning and saute until the vegetables are soft but not browned. Add the chicken stock. Bring to a boil, then reduce to a simmer and add the reserved corn cobs. Cook 40 to 45 minutes, remove the cobs and stir in the grated cheese. Serve immediately.

This recipe yields 8 to 10 servings.

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