Painted Desert Soup - cooking recipe

Ingredients

CORN CHILE CHOWDER
12 ears corn, leave in husks
3 cups chicken stock or 3 cups broth
2 cups heavy cream
12 ounces Velveeta cheese, cut up
2 tablespoons canned jalapenos, finely minced (no juice)
1 tablespoon salt
cornstarch, as needed
cold water, as needed
BLACK BEAN SOUP
1/2 lb hickory smoked bacon
1/2 lb chopped yellow onion
1 tablespoon chopped garlic
4 cups uncooked black beans, rinsed and cleaned
water, as needed
1 cup chicken stock or 1 cup broth
2 teaspoons pureed chipotle chiles
1/2 cup brown sugar
1/2 cup cider vinegar
1 tablespoon salt
1 teaspoon black pepper

Preparation

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.