Tomato Corn Chowder with Parmigiano Reggiano Croutons

Ingredients

• FOR THE CHOWDER:
• 3 whole Roma Tomatoes, Chopped
• 15 whole Grape Tomatoes, Chopped
• 1 whole Red Bell Pepper, Stem And Seeds Removed Then Chopped
• 1 clove Shallot, Chopped
• 2 cloves Garlic, Chopped
• 5 whole Ears Of Corn, Kernels Removed From Cob
• 1 dash Salt
• 1 dash Pepper
• 2 Tablespoons Butter
• 1 whole Medium White Onion, Chopped
• 3 cups Chicken Stock
• 1 can (4 Oz. Size) Diced Green Chiles
• ¾ cups Half-and-half
• 2 Tablespoons Salt
• 1 teaspoon Pepper
• 1 teaspoon Cumin
• ½ teaspoons Garlic Powder
• ½ teaspoons Red Chile Flakes
• 1 whole Lime, Juiced
• ¾ cups Grated Parmigiano Reggiano Cheese
• FOR THE CROUTONS:
• 8 slices Crusty White Bread
• 4 Tablespoons Butter, Softened
• 1 cup Grated Parmigiano Reggiano

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