• **Even though it is February, it is 72 degrees today. I have grilled the corn, red pepper and garlic outdoors to prepare for the chowder. If you cannot do that, grill the vegetables in the oven.**

Chowder

• Brush olive oil, salt and pepper on the ears of corn, red pepper and garlic cloves on baking sheet.
• Grill or bake in the oven for 30 minutes.
• Remove vegetables from oven. Cool.
• Cook potatoes 10-12 minutes in microwave oven. When cool, scoop potato out of skin.
• Cut corn off of cob and set aside
• Saute chopped onion in olive oil in large soup pot on medium heat.
• Add salt, pepper and spices. Saute.
• Add corn, garlic, pepper, milk and vegetable broth.
• In separate cup, mix flour and water until you have smooth paste.
• Add flour mixture to soup and bring to a boil to thicken soup base
• Add potatoes
• Continue to cook soup on medium heat for 15 minutes or until soup thickens as desired
• Serve. Sprinkle red pepper flakes and fresh cilantro on chowder.