Corn and Chile Chowder

Grilled Corn and Chile Chowder

4 ears of corn

2 cloves garlic

1/2 cup diced onion

1/2 cup diced summer squash

1/4 cup diced celery

1 yellow hot chile diced

1/2 cups chicken stock

1 cup cream

1 tbs. Gecko Gary's Original hot sauce

1 bunch cilantro, washed and picked from stems

3 tbs. cream

1 tbs. sour cream

Grill the corn for five minutes over high heat. Cut the corn from the cob. Combine the first seven ingredients in a heavy pan bring to hot simmer then reduce the heat to low and simmer for 30 minutes. Add the cream and boil for five minutes. Puree in a blender in small batches until smooth. Serve with one tbs. of the cilantro cream swirled on top.

Cilantro Cream

Simmer the three tbs. of cream and cilantro for five minutes, allow to cool. Puree with the sour cream in a blender.