Southwest Roasted Corn Chowder

Instructions

1. Preheat the oven to 400 degrees.
2. Rub your red peppers on both sides with olive oil. Set it on the far side of a parchment-lined baking sheet.  Dump your corn on the same sheet and drizzle with olive oil and salt and pepper. Toss to coat. Same with your potatoes  Bake in the preheated oven for 20-25 minutes or until the veggies begin to brown and look.....basically roasted.  You might want to stir the corn halfway through.
3. Take your green onions and chop them.  Keep the white bottoms and green tops separate.  
4. In a large pot over medium-high heat, melt your butter.  Once melted, put the white bottoms of your green onions in along with your garlic and saute together for 2-3 minutes.  Stir frequently so you don't burn the garlic. 
5. Whisk the flour into the melted butter to make a roux. 
6. Slowly whisk in your stock. Stir well and allow it to come to a simmer.  
7. At this point, your veggies should be just about done.  Toss them all into the to with the exception of the red pepper.  Allow the pepper to cool enough that you can touch it and chop it roughly.  Any loose pepper skin can be discarded, but add the rest f the pepper to the pot as well. 
8. Stir all the seasonings into the pot, and allow these to gently boil together for 5 minutes. 
9. Slowly whisk in your milk and cream until fully combined.  Turn the heat off and allow the soup to cool for about ten minutes. 
10. Serve with toppings.