Grilled Corn Chowder

Heat a charcoal or gas grill to medium-heat. Grill corn and pepper halves, cut-side-down, over medium-high heat for 12 to 16 minutes more or until pepper is charred and corn is tender. Remove from heat; wrap pepper in foil. When corn is cool enough to handle, cut kernels from cob. Remove charred skin from pepper and chop. Set aside.

In a large saucepan heat oil over medium heat. Add onion and garlic. Cook until tender, about 5 minutes. Add cumin; cook until fragrant, about 30 seconds. Stir in 1 1/2 cups of the grilled corn, the chicken broth and potato. Bring to boiling; reduce heat. Simmer, covered, for 10 to 15 minutes, stirring occasionally.

In a small bowl combine flour, salt, and pepper. Stir half-and-half into flour mixture until smooth. Gradually stir into chicken broth mixture. Cook and stir until thickened and bubbly; cook and stir 1 minute more. Using an immersion blender; puree mixture until smooth. Top with remaining grilled corn kernels, chopped pepper and fresh snipped basil,

To serve, top with remaining corn, chopped peppers, fresh snipped basil, if desired. Pass with lime wedges.