roasted corn soup with jalapeno

1 medium onion, finely diced
1 shallot, finely diced
2 cloves garlic, finely minced
1 Jalapeno pepper, seeded and chopped
2 cups chicken stock
1 tablespoon flour
1/2 teaspoon basil
2 tablespoons olive oil
4 ears fresh corn
1 cup heavy cream or sour cream

Husk and wash the corn ears. Remove as much of the silk as you can. Dry the corn and rub with a little olive oil. Place in a pan in the oven and roast for 30 minutes. Remove from the oven and rub the ears of corn with a little salt and sugar. Put the corn back in the oven for another 10 minutes. Remove the corn from the oven and allow to cool. When cool enough to handle, cut the kernels off the cob with a sharp knife and save the corn in a dish and the cobs in a pile by themselves.

Place two cups of chicken stock in a pan. Put the corn cobs in the pan with the chicken stock and bring to boil. Simmer together for about one hour. The cobs have lot of flavor. Remove the cobs and discard. Keep stock warm. Heat a two or three quart pot over medium heat. Add one tablespoon olive oil. Add onion, shallot, garlic and jalapeno pepper to the pan and stir constantly for about 10 minutes. Reduce the heat if necessary to keep from burning. Add the hot stock, bring to simmer, and simmer for about 10 minutes. Place the contents of the pot and 2/3 of the corn in a food processor and process until most of the chunks are gone. Return to the pot and add the rest of the corn and the cream. Stir and taste. Add any salt or pepper needed at this time. This will be fairly thick, like a porridge. Serve with a dollop of sour cream on top and garnish with a slice of jalapeno and a sprinkle of chives.

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