4 to 5 ears corn
olive oil
mirepoix (leeks, onions, carrots, and celery)
basil
chicken stock
potatoes, diced
cream
smoked peppers

Cut corn off cob and dump into very hot olive oil. Cover and caramelize. Add veggies and stock. Puree half and return to pot. Add peppers and cream and simmer for 20 minutes. Add chicken or sausage to make a stew. Serves 4.

Source: California Culinary Academy Winter Soups and Stews 10-10-92.

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