Corn and Tomato Chowder, courtesy of Vegetarian Planet

Get the corn and tomatoes (and onions and jalapeno) from the farmers' market, and voila!  The Best Soup Ever.

2 tablespoons olive oil

2 cups chopped onions

2 teaspoons garlic

4 ears of corn (cut off the cob)

3.5 cups of whole milk

2 tablespoons tequila 

3 tablespoons cilantro

1/2 jalapeno

2 ripe tomatoes (chopped)

1/2 teaspoon salt

pepper to taste

heat the oil over medium in the soup pot.  cook the onions and garlic for five min, add the garlic a little later if you've used a press.  add the corn and cook for five more minutes.  add the milk and simmer for ten minutes.  add the tequila, cilantro, and jalapeno and cook for five more minutes.  remove from heat.  add the tomatoes, salt, and pepper.  serve.  YUM. 

Thanks to Alyssa for filling in some of the details.

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I will also leave you with a link to Barbara Kingsolver and Krista Tippet's conversation about Kingsolver's year of "good" eating, described in her book Animal, Vegetable, Miracle.