Take corn off cob. Scrape cobs for the milk.
Add cobs to the chicken stock, add 2 tsp. Salt, bring to boil. Cover, simmer 30 minutes.
Save liquid.
Same pot: sauté onions in the oil till soft, 3 minutes.
Add garlic, 1 minute.
Reduce heat, add celery, salt, stir.
Cover, cook 6 minutes till soft.
Add potatoes, marjoram, pepper, hot peppers, and cayenne
Add corn stock and wine.
Bring to boil, reduce to a simmer,
Cover, 20-30 minutes.
Add most corn, save 1-2 cups.
Simmer another 10 minutes.
Puree 1/2 of the mixture in blender.
Return to pot, add reserved corn and corn milk, 5 minutes.
Stir in the cream, tomatoes, chicken and fresh herbs off the heat.