# Preheat the oven to 350 degrees.
# Place the corn and bell peppers on baking sheets; roast the peppers in the oven for 20 minutes and the corn for 30 minutes.
# Remove the bell peppers and place them in a paper or plastic bag to "steam." When cool, peel, seed, and dice. Set aside.
# Shuck the ears of roasted corn and cut the kernels from the cobs, using a sharp knife (cut downwards along the cob, behind the kernels). Set the roasted corn aside. Cut the cobs into 2 inch pieces and set aside.
# Meanwhile, boil the sweet potatoes until soft, about 20 minutes. Drain and cool; then peel and dice into the same size as the bell peppers. Set aside.
# Heat the olive oil in a large saucepan or stockpot, and sauté the onion garlic, leeks, celery, and the corncobs for about 5 minutes over medium heat, until the vegetables are translucent and lightly caramelized.
# Add the stock and herbs, and bring to a boil. Reduce the heat and simmer, uncovered, until the liquid is reduced to about 1 quart.
# Add the cream, and simmer for 30 minutes over low heat to reduce the liquid (once the cream has been added, be careful not to boil the chowder). Strain through a fine sieve into a clean pan.
# Return the chowder to the heat and simmer for about 5 to 10 minutes, watching it closely, until it thickens and reaches the desired consistency.
# Season with the salt and pepper.
# When ready to serve, add the sweet potato, corn, and bell peppers, and warm through. Ladle the chowder into serving bowls. Garnish with the chopped parsley.