Recipe - Roasted Corn Chowder With Country Cheddar Cheese

6 Fresh sweet corn ears
Melted butter; for brushing
corn
2 tablespoon Unsalted butter
1 cup Peeled; minced onion
2 Celery stalks; minced
1 Leek; split, cleaned,
And minced
1 lg Sweet red pepper; minced
2 teaspoon Ground cumin
1 teaspoon Ground coriander
One half teaspoon Salt
One half teaspoon Cayenne pepper
2 qt Chicken stock
8 ounce White or yellow cheddar
cheese; grated
(preferable extrasharp
cheese)

Brush the corn lightly with butter and grill or broil until toasted on all
sides. Cut the roasted corn off of their cobs (about 3 cups cut corn),
reserving the cobs. Melt the butter in a large, heavybottomed soup pot.
Add the corn, the minced vegetables and the seasoning and saute until the
vegetables are soft but not browned. Add the chicken stock. Bring to a
boil, then reduce to a simmer and add the reserved corn cobs. Cook 40 to 45
minutes, remove the cobs and stir in the grated cheese. Serve immediately.
This recipe yields 8 to 10