start with a diced onion, i used red, about a half pound of an all natural (duh) breakfast style bulk sausage (you want the sage and fennel flavor to be pronounced). brown the sausage and the onion together in a little olive oil, then add diced carrot and celery, a diced russet potato (i leave the skin on), chopped herbs (simon and garfunkel mix - parsley, sage, rosemary, thyme... if i lost you, look up Scarborough Fair and take a listen), salt and pepper. cook this all together over medium heat for a bit. take four ears of good sweet corn and cut all the kernels off, scraping the cob with the back of your knife to get all the milk out. set this aside. in another pot, put the tops and scrapings from the carrots, celery and onion peels along with the herb stems and about a quart of chicken stock and five chicken thighs. poach until about half way cooked then turn off and let it set. pull out the thighs and let them cool until they can be handled. strain that stock into your big pot. pull the skin off the thighs, remove the bone and cut everything in to chunks. slide it in to the pot along with all the collected juices, and all of the corn and corn milk, and let it all simmer together for about a half hour. adjust seasoning and serve. yup, that's it. you can let it cook longer if you want, or make it ahead and let it sit overnight, or i bet it would work great in a crock pot if you did all the prep ahead up to when the stock is added. (if you don't brown the sausage and veggies, it will taste flat) so yum!