Tomato and Grilled Corn Chowder

serves 6-8

4 ears corn, husked (4 cups frozen corn can be used)

1 tbsp (15 mL) olive oil

1 onion, chopped

2 cloves garlic, finely chopped

2 rib celery sliced

1 tsp (5 mL) ground cumin

2 cups (750 mL) vegetable stock or chicken stock, gluten free

2 lbs (500g) plum tomatoes, cored, halved and chopped (about

8 to 10) or 1 28 oz (796 mL) canned plum tomatoes, diced

1 cup medium chunky salsa

3 potatoes, peeled and diced

salt and pepper to taste

2 tbsp (25 mL) chopped cilantro

2 oz (60 g) grated Cheddar or mozzarella

Cook corn directly on a hot barbecue until browned ,

turning to cook on all sides. Cool. Stand corn upright on a

cutting board and carefully cut niblets off the cob from top

to bottom. (if using frozen corn toast niblet in nonstick

frying pan)Reserve.

Place olive oil in a large saucepan and add onions, garlic

and celery. Cook on medium low heat until tender and fragrant

about 10 minutes. Add cumin. Cook 30 to 60 seconds. Add

stock, salsa and tomatoes. Bring to a boil. Cook, uncovered,

about 15 minutes. Puree. Add potatoes. Cook 15 minutes. Add

corn and cook 5 minutes longer or until potatoes are tender.

Season soup with salt and pepper to taste. Add chopped

cilantro. Serve sprinkled with grated Cheddar.

Makes 6 to 8 servings