You will need 3 ears of fresh corn to make 2 cups of corn kernels. Using a sharp knife, slice kernels off the cob into a bowl, saving any juice. You can also use frozen, defrosted corn. Dice vegetables the same size for even cooking and an attractive look.

2 cups corn kernels

1 tablespoon olive oil

1 cup chopped onion

2 teaspoons chopped garlic

1/2 cup diced red pepper

1/2 cup diced green pepper

2 teaspoons minced jalapeno pepper or 1 teaspoon hot pepper sauce

1 large sweet potato, peeled and diced

1/2 teaspoon chilli powder

1/2 teaspoon hot smoked paprika, optional

5 cups chicken stock or water

1 bay leaf

Salt and freshly ground pepper

Coriander Cream:

1/2 cup sour cream

2 tablespoons milk

3 tablespoons chopped fresh coriander

Preheat oven to 450 F.

Place corn on a cookie sheet and roast in the oven for 10 minutes, stirring occasionally. When corn is browned remove to a bowl and reserve.

Heat oil in a large pot over medium-high heat. Add onion and sauté until soft and slightly browned, about 5 minutes. Add garlic, red and green pepper, jalapeno, sweet potato and chilli powder and sauté for 1 minute longer.

Add chicken stock and bring to boil. Reduce heat to medium-low and simmer for 10 minutes. Add corn and bay leaf and simmer another 12 to 15 minutes or until vegetables are tender. Remove bay leaf and season with salt and pepper to taste.

Whisk or puree together sour cream, milk and coriander and reserve.

Ladle soup into bowls and dollop with Coriander Cream. Serves 6