Roasted Corn & Tomato Bisque - cooking recipe

Ingredients

5 tablespoons unsalted butter
1 cup chopped onion
1 teaspoon chopped garlic
1/4 cup chopped green bell pepper
1 1/2 cups fresh corn kernels (about 3 ears, roasted Note: To roast oven to 450, shuck corn, place in baking pan and cook in hot ov)
4 large tomatoes, quartered (Use Romas for thicker soup)
4 cups chicken stock
1 tablespoon tomato paste
1 teaspoon chili powder
3/4 teaspoon salt, more to taste
1/2 cup grated monterey jack cheese (about 1/3 lb.)
1 cup sour cream
12 slices bacon, fried crisp and crumbled

Preparation

Roast corn (or if you are lazy, use frozen and add a little liquid smoke).
In a large, heavy pot, melt the butter.
Add onions, garlic and green pepper and cook until just softened (3-4 minutes) Add the corn and tomatoes and cook stirring, 3 minutes more.
Add the chicken stock and stir in the tomato paste.
Add corn cobs to stock.
Add the chili powder and salt; stir to incorporate these ingredients into the soup.
Bring the soup to a boil and cook at a simmer until all the vegetables are completely tender (1 hour).
Remove corn cobs and discard.
Puree the soup in a food processor, blender, food mill or Vita-Mix if you are lucky enough to have one.
(The soup can be prepared a day in advance. Cool, cover and refrigerate) Return the soup to the pot, and over low heat rewarm.
Check seasonings and add more salt, if necessary.
Garnish each serving with sour cream, Monterey Jack Cheese and bacon.