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Passages Grilled Corn Chowder

1/4 T. garlic
1/4 white onion, diced
1/4 lb. green chili peppers, diced
1/8 lb. red peppers, diced
1/4 C. chicken base
1 quart water
2 lbs. potatoes, diced in 1/2-inch cubes
1 1/2 ears fresh corn on the cob, grilled and cut from cob
1 quart milk
1 quart heavy cream
3/4 C. flour
3 oz. olive oil
1/2 T. paprika
1/2 T. chili powder
1/4 T. white pepper
salt to taste

Saute garlic and onion until clear. Add peppers, chicken base and water and cook to boiling point. Reduce heat and add potatoes and corn. Simmer 15 minutes. Add milk and cream. Simmer another 5 minutes. Mix flour and oil to a smooth consistency and use to thicken soup. Add paprika, chili powder, white pepper and salt to taste.

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