Roasted Corn w/ Langostino Chowder

It's the start of the new year week and I'm back to cooking after taking a break during the winter break. We had some leftover corn and ingredients that needed to be used up, all perfect for this chowder. I used Ina Garten's recipe for Cheddar Corn Chowder as a starting point with what I had on hand, and didn't make quite as much as she suggested. Here's the run-down:

• 2 cups roasted corn cut from 4 ears
  
• 1 cup (half of large) diced yellow onion
• 1 cup diced potatoes (fingerlings)
• 1 1/2 cups langostino lobster, halved into chunks
• 1/4 cup grated smoked gouda + 1/2 slice of gruere (both leftovers)
  
• 2 1/4 cups chicken stock + 3/4 cup water (ran out of stock)
• 1 tbsp unsalted butter
• 1 tbsp flour
  
• 1/2 tsp salt & ground pepper
• 1/8 tsp tumeric

Cook the onions in butter for 10 minutes, until the onions are translucent. Stir in the flour, salt, pepper, and turmeric and cook for 3 minutes. Add the chicken stock and potatoes, bring to a boil, and simmer uncovered for 15 minutes, until the potatoes are tender. Add the corn to the soup, then add the half-and-half, cheese and langostino. Cook for 5 more minutes, until the cheese is melted. Season to taste. Serves about 6-8 (if each had a bowl).

On a cold day, this was the perfect fix. My dad was over at our house that night, and between him and Ken, they finished most of the pot, which left me with enough for about a cup for lunch the next day. You can say it was a hit. Next time, I'd add dry sherry and maybe some paprika for an extra kick, and leave out the tumeric.