Roasted Corn Chowder

8 ears fresh corn
1 tablespoon olive oil
1 onion, chopped fine
1 clove garlic, chopped fine
1 jalapeno pepper, chopped fine
2 tablespoons butter or oil
1 large potato, peeled and diced fine
4 cups milk
2 cups cream
Salt, pepper and cayenne, to taste

Preheat oven to 400°F. Prepare corn by shucking and removing silk. Alternatively, the shucks can remain on for roasting, or the corn can be removed from the cobs before roasting. Place corn on oven safe pan and drizzle with olive oil and lightly salt and pepper. Place in the oven for 15-20 minutes. Carefully scrape corn off of ears.

Sauté onion, garlic, 3/4 of the jalapeno pepper, and potato in butter or oil. Add corn and continue sautéing. Add milk and simmer until potatoes are cooked. Stir in cream and simmer until thickened to a chowder texture. Add salt, pepper and cayenne, to taste. Garnish with remaining chopped jalapeno.