Painted Desert Soup

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   ["CORN CHILE CHOWDER:", "Preheat the oven to 400 degrees.", "Place the corn (in the husk) on a cookie sheet and roast for 50 minutes.", "Cool, remove husks from corn and cut corn off the cobs.", "Take 70% of the corn and chicken stock and puree in blender.", "Pour the puree into a double-boiler and heat over a medium heat until just hot.", "Add the heavy cream and simmer for 15 - 20 minutes.", "Add the remaining whole corn, Velveeta cheese, jalapenos and salt.", "Continue cooking until cheese has completely melted, sirring often.", "Mix corn starch and cold water in a separate bowl and add to soup as needed to thicken.", "Cook on low heat about 8 minutes until it thickens.", "BLACK BEAN SOUP:", "Smoke bacon and onions in an outside grill using mesquite wood chips fpr 25 minutes.", "Saute smoked bacon and onions with garlic in a large pot until they begin to caramelize.", "Add beans and enough water so that is is 1 1/2"" above the level of the beans.", "Bring to a boil and reduce to simmer until beans are cooked through, you may have to add more water as it cooks.", "Add additional ingredients and simmer 30 more minutes.", "Puree 3/4 of the soup and add back with remaining bean soup.", "TO SERVE:", "Simultaneously ladle both soups on opposite sides of the bowl.", "Drizzle with sour cream and a teaspoons of pico de gallo."]

* Per serving · 4 servings · Values may vary.