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1
Preheat oven to 500 degrees F.
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2
Put the oiled corn on a baking sheet and sprinkle it with salt and pepper.
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3
Put the oiled tomatoes on another baking sheet and roast them both for 10 to 12 minutes until the tomato skin blisters and the corn is lightly browned.
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4
In a medium skillet, grill the red pepper over medium-high heat until it is black on each side.
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5
Put the tomatoes and the pepper in the refrigerator, and peel them when they have cooled.
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6
Heat the butter in a large pot over medium heat and add the onion and garlic and saute.
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7
Add the flour and cook for 2 to 3 minutes.
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8
Add the chicken stock, roasted corn, peeled tomatoes, half-and-half, and 1 1/4 cups of the tortilla chip pieces and mix well.
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9
Pour this mixture in a food processor or blender* and puree until smooth.
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10
Strain the chowder, and then season it with cumin, chili powder, salt, and pepper, to taste.
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11
Peel and dice the roasted red pepper.
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12
Serve the soup topped with diced avocado, red pepper, and the remaining tortilla chip pieces.
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13
Serve immediately.
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14
*When blending hot liquids: Remove liquid from the heat and allow to cool for at least 5 minutes.
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15
Transfer liquid to a blender or food processor and fill it no more than halfway.
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16
If using a blender, release one corner of the lid.
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17
This prevents the vacuum effect that creates heat explosions.
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18
Place a towel over the top of the machine, pulse a few times then process on high speed until smooth.
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19
This recipe was provided by professional chefs and has been scaled down from a bulk recipe provided by a restaurant.
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20
The FN chefs have not tested this recipe, in the proportions indicated, and therefore, we cannot make any representation as to the results.
