Smoky Roasted Corn Soup With Chipotle Chile From 'The Beekman 1802 Heirloom Vegetable Cookbook'

Ingredients (11)

• 3 ears corn, husked
• 1 poblano pepper, cut into 1/4-inch dice
• 1 small red bell pepper, cut into 1/4-inch dice
• 2 tablespoons olive oil
• 3 cups water
• 2 tablespoons unsalted butter
• 1/2 cup finely chopped red onion
• 2 garlic cloves, thinly sliced
• 1/4 teaspoon chipotle chile powder
• 3/4 teaspoon coarse (kosher) salt
• 1/2 cup heavy cream