There isn't much that beats a hot bowl of gumbo (or soup, stew, chowder, etc) but when you combine this gumbo's tastiness with the fact that the whole thing is ready from scratch in under an hour, you've got a real winner on your hands.

2 onions
3-4 tbsp olive oil
1 tbsp black pepper
1 tsp salt
1 heaping tbsp minced garlic
4 tbsp butter
1/4 cup flour
3 potatoes
3 ears sweet corn
32 oz beef broth
1 cup heavy cream
1.5 lbs chicken
1 lb shrimp

Over medium heat, combine oil, pepper, salt, garlic and onions and cook covered for 20 minutes, stirring twice. Once the onions are limp and starting to brown, add the chicken to the center of the pot. Let it all sweat for 5-6 mins, then stir everything up while adding 4 tbsp of butter. Add 1/4 cup of flour and cook for another 5-6 minutes. Add 32oz beef (or other) broth and stir well. Bring to a boil and add 1 cup of heavy cream. Reduce the heat and simmer for 20-25 minutes. Once the potatoes are tender, kill the heat and add the shrimp, stirring to combine. Serve with a toasted, crusty bread.