1/2 cup of Siracha (rooster sauce), plus more for seasoning
3 springs of thyme
2 bay leaves
1 cup heavy cream
salt and pepper
paprika for garnish
fresh cilantro or flat-leaf parsley for garnish
Roast 4 ears of corn over a direct flame (preheated grill or gas burner) until kernels begin to blacken. Turn ears every few minutes. Let the roasted ears cool; then scrape kernels from the cobs and reserve.
Heat oil in a large Dutch oven over medium heat. Add bell peppers and onions and cook until softened slightly, about 5-7 minutes.Meanwhile scrape the corn kernels from the remaining ears of corn. Add raw corn and garlic, and cook until garlic is aromatic, 1-2 minutes. Add stock, Sriracha, thyme, and bay leaves. Bring to a boil, lower heat, and simmer 45 minutes.
Once soup has cooked for 45 minutes, discard thyme and bay leaves. Puree soup in a blender or food processor (in batches if necessary). Mix in warm cream and add reserved roasted corn. Cook for an additional 3-5 minutes, until thoroughly heated. Season with salt and pepper to taste.
Ladle into bowls and garnish with a few squirts of Sriracha, sprinkle of paprika, and torn cilantro or parsley leaves
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