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.)