Southwestern Corn Cheddar Soup

2 ears corn, husked and silks removed

8 flour tortillas cut into ¼-inch strips

Canola oil for frying

¼ cup unsalted butter

¼ cup onion, chopped

3 cloves garlic, chopped

¼ cup flour

3 cups chicken stock

2 cups half and half

1 cup Mexican beer

¾ teaspoon ground cumin

¾ teaspoon dried oregano

1 can (4 ounces) diced green chile

1 pound extra sharp cheddar cheese, finely grated

1 teaspoon sauce from can of chipotle peppers in adobo sauce

3 ripe tomatoes, cored, seeded and chopped

2 ripe avocados, pitted, peeled and chopped

cup fresh cilantro, chopped

1 lime cut into 6 wedges

Place corn ears on a hot oiled grill. Rotate corn until corn kernels have grill markings, about 8-10 minutes. Remove grilled corn and cool slightly.

While corn is cooling, fry tortilla strips in hot oil until golden. Drain strips on paper towels and set aside. Carefully cut off the corn kernels from corncob. Discard cob and set corn kernels aside.

In a large soup pot over medium-high heat, melt butter. Add onions and garlic and cook until tender; do not brown. Whisk in flour and stir until flour and onion/garlic mixture is combined. Whisking constantly, add chicken broth, half-and-half and beer to flour mixture. Add cumin, oregano and green chiles. Continue to cook and occasionally stir soup with a wooden spoon until thickened, about 20 minutes.

Remove soup from heat and whisk in cheddar cheese until melted. Add chipotle pepper sauce and reserved grilled corn kernels. Stir until all ingredients are combined.

To serve, ladle soup into 6 large soup bowls. Divide fried tortilla strips evenly and mound in center of bowl. Top tortilla strips with tomatoes, avocado and cilantro. Squeeze one lime wedge over top of garnishes.

Serves six.

Tillamook