Ingredients

• 6 ears fresh sweet corn, brushed lightly with butter and grilled or broiled until toasted on all sides (about 3 cups cut corn)
• 2 tablespoons unsalted butter
• 1 large onion, peeled and diced (about 1 cup)
• 2 celery stalks, diced
• 1 leek, split, cleaned and diced
• 1 large sweet red pepper, diced
• 2 teaspoons ground cumin
• 1 teaspoon ground coriander
• 1/2 teaspoon salt
• 1/2 teaspoon cayenne pepper
• 2 quarts chicken stock
• 8 ounces white or yellow cheddar cheese, preferable extra-sharp, grated

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Instructions

1. Cut the roasted corn off of their cobs, reserving the cobs. Melt the butter in a large, heavy-bottomed soup pot. Add the corn, the diced 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.;