Tomato Corn Chowder with Parmigiano-Reggiano Croutons

Preheat oven to 375 F.

Arrange tomatoes, bell pepper, shallot and garlic on a rimmed oven sheet. Sprinkle with salt and pepper and roast for 30 minutes. Take out of oven, remove all vegetables and place them into a large bowl to rest.

Arrange corn kernels on the same oven sheet. Sprinkle with salt and pepper and roast the corn for 10 minutes.

In a large soup pot over medium high heat, add butter and onion. Saute for 5 minutes, then add in all of the roasted vegetables, chicken stock and green chiles. Bring to a boil (about ten minutes), then reduce to a simmer. Using an immersion blender, puree the chowder until the vegetables are no longer chunky.

Add in half-and-half, salt, pepper, cumin, garlic powder, red pepper flakes, lime juice, and Parmigiano-Reggiano. Stir together and let it simmer for twenty minutes. Adjust seasonings to taste.

To make the croutons, butter both sides of the 8 pieces of bread. Sprinkle a heavy portion of cheese onto one side of 4 pieces, then sandwich with another piece. Place on the oven sheet you used for the vegetables and broil on high for 3 or 4 minutes, until cheese is melted and bread is brown. You can flip them halfway through the process if you would like. Remove pan from the oven and chop sandwich into pieces.

Serve soup in large bowls and place 5 or 6 large pieces of the croutons over top.