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1
Pull back the husks from the corn cobs and remove the silk.
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2
Melt the butter and brush over the kernels then pull the husks back over to cover the husks again.
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3
Place the corn in one layer in a roasting pan with whole, unpeeled garlic cloves, and halved red capsicum if using, and bake at 220 cup for 20 minutes.
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4
While corn roasts, peel and roughly chop the potatoes and cook in a large pot with the chicken stock until the potato is tender.
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5
Using a slotted spoon lift out the potato and put in a food processor, blender or mouli.
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6
Take the husks off the roasted cobs.
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7
With a sharp serrated knife, cut the corn from the cobs, then scrape any remaining corn flesh from the cobs using a spoon.
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8
Puree the kernels and flesh from 3 cobs with the potato, add the pulp squeezed from the garlic cloves, then return the mixture to the pot with the chicken stock.
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9
Finely dice the capsicum, discarding the stem and seeds.
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10
Add to the soup with the corn cut from the last cob, add the cream, and bring to the boil.
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11
Adjust seasonings to suit your taste, adding a little salt, sugar, hot sauce and freshly ground black pepper if necessary.
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12
Re-heat just before serving.
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13
Top each serving with finely chopped parsley.
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14
Barbecue the corn, garlic (on a skewer) and the red capsicum of preferred.
