Corn Chowder

3 large Red Bell Peppers
6 Jalepeno Peppers
6 cloves of Garlic (Lehsan)
3 quarts Corn Kernels (fresh)
½ cup Lime Juice (Nimbu Arakh)
2 tsp. Salt (divided)
1 can Light Coconut Milk
1 tbsp. Butter (Makhan)
1 quart of Leeks (chopped)
3 cups Onions (chopped)
2 ½ tbsp. Ginger Root (Adrak) (grated)
½ bunch Fresh Cilantro/Coriander Leaves (Hara Dhania)
3 quarts Water
2 cups Red Potatoes (peeled & diced)
¼ tsp. Cayenne Pepper
¼ tsp. White Pepper
2 cups Zucchini (diced)
2 cups Carrots (Gaajar) (diced)

METHOD:

Roast red bell peppers on grill until skin begins to blacken, (be sure not to burn it).
Place grilled peppers in a large bag and let it steam for 10 minutes.
Once the peppers have cooled peel discarding the skin and seeds.
Dice the bell peppers, mince the jalapeno peppers and garlic and combine together. Combine corn, lime juice, salt, and coconut milk in a large stock pot and bring to a boil.
Reduce heat and simmer for 10 minutes. Remove from the heat, strain through a colander into a large bowl reserving broth, corn, and cooking liquid.
Melt butter in a large stock pot over a medium flame , add leeks, onion, ginger, and cilantro sprigs. Sauté for 5 minutes.
Remove half the onion and leek mixture and reserve. Add half the corn mixture, diced potatoes, cayenne pepper, white pepper, salt and 3/4 the amount of water.
Bring to a boil and reduce the heat to a simmer. While the soup is cooking, puree the remaining corn mixture with the remaining water in a blender until smooth.
Add the pureed corn, reserved cooking liquid, roasted red bell peppers, carrots and zucchini to the pot and simmer for another 20 minutes.

Note: Yield: 6-8 Servings, Degree of Difficulty: Medium