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1
Roast 4 ears of corn over a direct flame (on a preheated grill or over a gas burner) until the corn kernels begin to blacken, turning every few minutes until all sides have roasted.
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2
After the roasted ears have cooled, scrape the kernels from the cobs, and reserve.
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3
Heat the oil in a large Dutch oven over medium heat.
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4
Add the bell peppers and onions and cook until softened slightly, 5 to 7 minutes.
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5
Meanwhile, scrape the corn kernels from the remaining 4 ears of corn.
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6
Add the raw corn kernels and garlic, and cook until the garlic is aromatic, 1 to 2 minutes.
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7
Add the stock, Sriracha, thyme, and bay leaves.
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8
Bring to a boil, then lower the heat and simmer for 45 minutes.
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9
About 10 minutes before the soup is finished, gently heat the cream over low heat, keeping it just below a simmer.
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10
Once the soup has cooked for 45 minutes, discard the thyme and bay leaves.
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11
Puree the soup using an immersion blender.
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12
(A food processor or blender can be utilized with caution, pureeing the hot liquid in small batches.)
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13
Mix in the warm cream and add the reserved roasted corn.
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14
Cook for an additional 3 to 5 minutes, until thoroughly heated.
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15
Season with salt and pepper to taste.
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16
Ladle the soup into bowls and garnish with a few lines of Sriracha, a generous sprinkle of smoked paprika, and torn cilantro or parsley leaves.
