Chicken Soup with Toasted Corn and Dill

Here's a light chicken soup using clear broth or stock and any leftover veggies you might have.  I flavor an otherwise light soup with sweet and smokey toasted corn which I cook on the grill and then freeze for future flavoring.
2 ears fresh corn
2 Tbsp butter plus 1 tsp favorite hot sauce

2 cups cooked chicken, shredded
2 cups leftover cooked veggies, like carrots and green beans (or frozen)
2 cups leftover pasta or potatoes (I used pasta)
1-1/2 quart chicken stock
a few sprigs fresh dill weed

Heat grill and cook the corn over medium high heat. Melt the butter in a small gown in the microwave and whisk in the hot sauce. Baste the corn with the butter mixture, turning the corn often.

Slightly char the corn to taste. Allow the corn to cool to room temperature, and cut the kernels off the cob.

Distribute the pasta, chicken and veggies between four bowls.

Spoon about 2 tablespoons of toasted corn in the center of the solids. Heat the chicken broth in a pot until steaming hot. Warm each filled bowl in the microwave for about 30 seconds. Spoon about a cup and a half of hot broth over the solids. Garnish with dill.

Serves 4.