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| 3 | Ears corn |
| 1 | red bell pepper |
| 1 | Poblano chili |
| 1 | Leek |
| 2 Esslöffel | butter |
| 1 | onions minced |
| 2 | cloves garlic minced |
| 1 Teelöffel | thyme leaves dried |
| 1 Teelöffel | salt |
| 2 Dose | (14 1/2 ounce) vegetable broth |
| 1 Tasse | Half-and-half |
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Remove husks from corn and place whole ears in hot skillet. Toast over high heat until about 1/3 of kernels are charred black. When cool enough to handle, cut kernels off cob. Set aside.
Roast pepper and chili over gas flame or under broiler until charred. Put into paper or plastic bag until cook enough to handle, then peel, seed and chop. Set aside.
Discard dark green part of leek and chop white and pale green part.
Melt butter in large soup pot. Add leek, onion and garlic and cook about 5 minutes. Add corn, pepper, chili, thyme and salt. Cook over medium heat 15 minutes, stirring often. Add vegetable broth and half and half and cook 15 minutes longer. Correct seasonings and serve.
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