Soups : Roasted Corn Soup

• 4 medium ears corn, husked
  
• 1 tablespoon olive oil
  
• 1 small yellow, red or green bell pepper, seeded and diced
  
• 1 small onion, diced
  
• 1 small carrot, diced
  
• 1 small celery stalk, diced
  
• 2 cloves garlic, minced
  
• 1 teaspoon chili powder
  
• 2 (13 3/4 - ounce) cans chicken broth
  
• 2 tablespoons TABASCO® brand Green Jalapeño Pepper Sauce
  
• 1/2 cup half-and-half
  
• 1/4 teaspoon salt
  
• Sliced green onions for garnish
  

Cut corn from cobs to make about three cups kernels. Cook corn in 12-inch skillet over high heat 5 minutes or until brown in spots, stirring occasionally. Remove corn to bowl.

Heat oil in same skillet over medium heat. Add bell pepper, onion, carrot, celery and garlic; cook 5 minutes, stirring occasionally. Stir in chili powder; cook 1 minute. Stir in chicken broth, TABASCO^® Green Sauce and corn. Heat to boiling over high heat. Reduce heat to low; cover and simmer 15 minutes. Stir in half-and-half and salt; heat through.

Garnish with sliced green onions.

Makes 4 servings.