Heat a cast iron skillet to medium high heat, do not use oil. Lay corn cobs in skillet, turning occasionally until kernels start to develop a deep brown color, some almost blackened. Remove from heat and cool before slicing off the cob.

In a large pot saute one minced onion, 4 minced cloves garlic and diced red bell pepper with 4 tablespoons butter until softened.

Add diced potatoes and saute for 3-5 minutes to give them a head start at softening.

Pour in sherry/beer, and simmer down for 5 minutes.

Add 32 oz of chicken stock, 1 ½ cups frozen corn (or drained canned), can of creamed corn and the blackened corn kernels sliced off the cobs. Simmer for 15 minutes, or until potatoes are fork tender.

Reduce heat to low. Add 8 oz shredded sharp cheddar cheese, 1 cup heavy cream, and the chicken pieces, and simmer on low until smooth, melted and heated through.