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

1. Cut corn from the cobs and set aside (4-5 cups).
2. Bring 8 cups of water to boil in medium to large pot.
3. Add corn to pot and reduce heat and simmer for 30 minutes. 
4. While stock is simmering, heat oil in a pan on medium heat.
5. Add onion, garlic, thyme & rosemary and sauté for 4 minutes until onions and garlic soften (light brown.) 
6. 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.