Guid-moc-shoe

1) Lightly oil the corn and slightly roast on a griddle. Meanwhile, char the red and green peppers on an open burner flame, or oil them lightly and char under the grill. Let the corn cool and cut the kernels from the husk. Peel and dice the peppers.

2) In a large saute pan over a medium heat cook the bacon until crispy, then remove from the pan and drain on a paper towel-lined plate. Add the onions, jalapeno chilli pepper and peppers to the bacon fat and saute for 3 minutes.

3) Add the corn and celery to the pan and saute until the celery is al dente. Add the flour and stir until lightly browned. Add the white wine and chicken stock. Simmer over medium heat, stirring occasionally for 2-3 minutes.

4) Add the tomatoes and heat through. Season with salt and pepper to taste and serve.