Grilled Corn And Pepper Soup

Directions

1. To roast the pepper, place it on the grill, turning it till the skin has blackened, then peel, seed and chop it.
2. Heat butter in medium saucepan. While it melts, cut kernels from corn. Set aside 1/4 c. kernels.
3. Add in remaining corn and onion to saucepan and cook over medium heat till slightly softened, 2 min. Add in bell pepper and continue to cook, stirring frequently, 3 min. Add in half-and-half, broth and dill and bring to boil. Lower heat and simmer till vegetables are very tender, 15 min.
4. Puree soup in blender in batches till very smooth. Strain into clean saucepan, reheat and season with salt and pepper to taste. Top with reserved corn before serving.
5. This recipe yields 2 servings.