Cream of Corn Soup

This soup is best made with fresh or freshly frozen corn kernels, but frozen corn can be used as well.  Roasted garlic adds a nice depth.  When you roast the garlic, roast several and freeze what you don't use immediately.  To freeze, wrap in saran wrap and place in a freezer bag.

  1 Tsp Olive Oil                                                                        1/2 Tsp freshly ground black pepper

  1 Head Roasted Garlic                                                             1/2 Tsp cayenne pepper

  4 Cups Corn Kernels                                                               1/2 Tsp paprika

  1 Cup Carrot, Chopped                                                            1/2 Tsp salt

  4 Cup chicken broth                                                                1 Tsp chili powder

  3/4 Cup Half & Half                                                               

Heat the oil in a pan and add the carrot until soft.  Add the garlic and corn and continue to cook for 3 to 4 minutes. Add the remaining ingredients to the pan and bring to a boil, lower the heat and simmer for about 10 minutes. Season with the pepper and  salt.