INGREDIENTS
- 6 ears sweet corn, shuckled
- 2 Tsp olive oil
- 3 cloves garlic, diced
- 1 medium sweet onion chopped
- 1/4 cup chopped celery
- 1/2 tbsp chopped fresh rosemary
- 1/2 tbsp chopped fresh thyme
- 4 large basil leaves
- Salt & pepper to taste
INSTRUCTIONS
- Cut corn from the cobs and set aside (4-5 cups).
- Bring 8 cups of water to boil in medium to large pot.
- Add corn to pot and reduce heat and simmer for 30 minutes.
- While stock is simmering, heat oil in a pan on medium heat.
- Add onion, garlic, thyme & rosemary and sauté for 4 minutes until onions and garlic soften (light brown.)
- Add sautéed onion, garlic, thyme & rosemary and all other ingredients to pot with lid on, with low heat and let simmer for another 30 minutes. Stirring occasionally.