Roasted Vegetables Chowder - Healthy and Delicious

0 Scrape the corn from roasted the cob and set aside. Cut the cob core in half and place inside a large pan.
1 Add the roasted bell peppers, carrots, zucchinis, frozen white corn, scraped roasted corn, chicken or meat, vegetables bouillon cube to the pan. Add water to about two inches over the vegetables.
2 Cook for about 30 minutes.
3 Remove the corn cob core and scrape any juices or corn remaining to it.
4 Place all the vegetables in the blender and liquefy. Return to pan and if to thick add some water to dilute.
5 Serve with a dollop of sour cream and chopped bell peppers. Add a sprinkle of lime juice over the soup.