Corn Maque Choux

12 ears of fresh corn
1/2 lb of butter
2 large onions, chopped
1/2 bell pepper, chopped
2 stalks celery, cut crosswise — 1/8th inch thick
2 large tomatoes, peeled and chopped
1 cup chicken stock
Salt and cayenne pepper to taste
3 shakes, Louisiana Hot Sauce

Cut corn from the cob by holding the cob vertically, cutting down from the thin end to the thick end. Scrape or "milk" the cob by running a knife blade over the cut side of the cob with pressure. This will produce the "milk". Then set the corn and the "milk" aside.

Sauté onions, bell peppers and celery in butter over medium heat until the vegetables take on a golden color. Add corn and the corn milk to the vegetables and cook until a crust begins to form, scrape the bottom of the pot and cook again until a crust forms (repeat this step a total of 4 times).

Add chicken, stock, tomatoes and simmer for about 20 minutes.

Finish with salt, pepper and hot sauce to taste.