Ingredients
2 small or medium onions (chopped)
3 dried ancho chilis (seeded)
3 ears corn (roasted & cut off cob)
4 cups chicken broth
2 medium russet potatoes (cubed)
1 cup grated cheddar cheese
1 cup cream
Preparation
To Roast Corn: Shell corn and remove cornsilk. Brush with oil and roast either on grill or under your oven broiler. Turn every few minutes until you get a slightly toasted color. Cut off cob.
Add chopped onion, seeded ancho chilis, roasted corn, cubed potatoes and chicken broth to pan and cook until tender. Season to taste with salt & pepper.
Right before serving, add grated cheese, let it melt then add cream and heat until warm. Do not allow to boil after cheese and cream has been added.
