Here’s a way to kick off the season (not football, Autumn!) and use up all that leftover corn on the cob:
Corn and Green Chili Chowder
2 cups corn off the cob (you’ll have to cut it off with a sharp knife, carefully)
2 & 1/2 cups chicken broth
3/4 cup whipping cream (Julia would approve)
1 4oz. can diced mild green chilis
1/2 tsp ground cumin
2 Tbsp fresh cilantro
oops, I forgot the salt: salt to taste
Combine all ingredients and simmer over medium low heat for 15 minutes. Puree 2 cups soup (in blender or food processor) till smooth. Return to pot. Stir. Serve hot.
If you like a smoother soup, use a stick blender and puree the whole batch right in the pot. (And if you are hosting the big game, you’ll want to triple, or quadruple this recipe.)