Some guy at the farmer's market was roasting freshly picked peppers over a fire pit. They smelled so delicious that we bought a whole bag. Crazy good cooking ensued. This soup is a little spicy and gets hotter the longer it sits in the fridge. Leave the skin on the potatoes for added iron.
2 ears sweet corn
1 1/2 cups low sodium chicken or vegetable broth
1 1/2 cups cream or half and half
1 tablespoon olive oil
1/2 onion, diced
1/2 lb. potatoes, diced
2 roasted, peeled and seeded green chilies
salt and pepper to taste
Boil corn. Cut kernels off the cob and set aside. In a large soup pot, combine broth, cream, and corn cobs. Simmer for 5 minutes over medium heat. Remove cobs.
Saute onion in oil until soft. Add onion, potatoes, and roasted chilies to cream mixture. Cook until potatoes are tender. Add corn kernels and cook for 5 more minutes. Season with salt and pepper.