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1
Turn on your oven and heat to 350F. On a baking sheet, place the 6 cobs of corn. Lightly spray the corn with cooking spray and season with a bit of salt. Put corn into the oven for about 1 1/2 hours.
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2
While the corn is slowly roasting, prep your potatoes, onion and peppers.
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3
Once the corn is finished (the ends will be golden brown), take it out of the oven and let cool slightly. Now start the soup!
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4
In your favourite soup-making pot, heat the butter over medium heat till foamy. Then add the onions, saute till soft. Add potatoes and cook for about 5 minutes. While the potatoes and onions are slowly cooking together, cut the corn off the cob. You will need a sharp knife or a serrated knife. Reserve the corn from 2 cobs, and put the remaining corn into the pot. Stir everything around, and then add the 4 cups of chicken stock. This needs to simmer until the potatoes are soft. Add the skim milk powder. (I use this to create an illusion of creaminess without the added fat!)
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5
Once the potatoes are soft, use a hand blender and go through the soup with it. It doesn't need to be completely blended; just break up a bit of the potatoes. Now, you can add the rest of the corn and the peppers.
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6
Cook for only about another 5 minutes, and it should be done! Of course, check the seasoning and add whatever you think it might need (i.e. salt, pepper).
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7
I garnish the soup with sour cream and a bit of guacamole.
