"Creamy" Roasted Veggie and Chicken Chowder

I made this chowder a couple days ago, in an attempt to use up some veggies that were verging on unusable.  I made it up as I went along, and the end result was a tasty chowder that Alistair said was even better the next day.  It seems mildly labor-intensive when I started describing it to my mom, but it wasn't really that much work... I wish I would have written it down when I made it, because now, I'm going on memory.  I imagine you could use a variety of vegetables with similar results, based on what you have on hand-- be creative!  :-)

"Creamy" Roasted Veggie and Chicken Chowder

Ingredients:
2 ears of corn, on cob
1/2 a spaghetti squash, pierced with fork, dabbed with butter/ oil
1 head of garlic, top 1/2 inch cut off
2 bell peppers (any color), whole
2-4 shallots, diced
4 stalks of celery (with leaves), diced
3 boneless, skinless chicken breasts
1 bay leaf
salt/ pepper to taste

Directions:
Preheat oven to 450, place corn, squash, garlic (sprinkled with oil), and peppers on a baking sheet with a lip (to avoid juices spilling over), and roast for about 30-45 minutes, turning regularly, until peppers skins begin to turn black, and corn gets 'roasted' looking.  Meanwhile, boil chicken in 4 cups generously salted water, and saute shallots and celery over medium heat until well-done and soft, remove from heat and set aside. 
When chicken is fully cooked, remove from water with slotted spoon, leaving water-turned-broth in pot.  Chop up the chicken and set aside. 
*When corn is roasted, remove from oven and let stand until cool enough to handle, cut corn off cob with sharp knife and place cobs and bay leaf into broth and bring to a boil.  Set corn aside with chicken. 
*When peppers have turned mostly black, remove from oven and place in aluminum foil tent to rest.  When cooled, remove skin and stems/ seeds, chop and add to shallot mixture in pan.
*When garlic is done, squeeze out of skins into shallot mixture in pan.  Stir to combine.
*When squash is tender, use a knife to cut (like an avocado half) before spooning out of skin.  Add to shallot mixture and stir to combine.

* The corn, peppers and garlic will most likely be done at about the same time, squash may need a little extra time.
Once you have combined all the roasted veggies in the shallot pan, remove corn cobs and bay leaf from broth, pour into another container (I used my 4-cup measuring cup), leaving about an inch of broth in the pot.  Add shallot mixture to pot and stir well.  Use an immersion blender (or transfer to regular blender) to liquefy this concoction into a 'creamy' base, adding more broth as needed.  (Return to pan) Stir in chicken and corn (don't blend!), season with salt and pepper to taste, and bring the entire chowder to a gentle boil.  Simmer for about 5-10 minutes.  Enjoy the tastes of Fall!  :-)

(keep remaining broth for use in another recipe if you want!)