Instructions: For corn soup: Boil 4 quarts water. Add corn; cook 3 minutes. Remove corn from water and plunge it immediately into bowl of cold water to stop cooking. Add quartered onion to boiling water.

When corn is cool enough to handle, cut off kernels and set them aside. Break up cobs, return them to pot and cook for an hour at a slow boil. Strain corn stock and measure liquid; You should have about 6 cups.

Add enough milk to make 8 cups liquid in all. Return mixture to pot and add fennel and onion. Simmer 15 minutes. Add potatoes; cook 15 minutes more.

Remove about 2 cups vegetables (more for a thicker soup) from pot using slotted spoon. Puree in blender or processor with some of the liquid, and add puree back to the soup. Add corn kernels, season well with salt and pepper and chill. Correct seasoning and serve drizzled with red pepper puree.

For roast pepper puree: Pre-heat oven to 500 degrees. Rub peppers with 2 teaspoons oil. Arrange peppers on cookie sheet. Roast 15 minutes, then remove. Place peppers in a bowl, cover with plastic wrap, and let stand 15 minutes, until cool enough to handle.

Remove skins and seeds. Puree in blender or processor with remaining 2 tablespoons oil. Season with salt. Puree can be made ahead of time and refrigerated.

This recipe yields 6 to 8 servings.

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