Corn Bisque

This is super super flavorful.We do not let anything go to waste in our kitchen. When we shuck our corn, our cobs go straight into a pot for a delicious stock.For the recipe below, you would use 12 ears of corn. We start with Morning Glory Farm Corn, a few sweet Onions and shallots and Organic Butter- But for those that are Vegan, we simply replace the butter with our extra Virgin Spanish Olive Oil.Begin with 12 ears of cornShuck the fresh corn off the cob.Place  the cobs in a 2 gallon stock pot,  cover with one gallon (16 cups) of water, adding 3 sweet onions, cut up  and 4 cut up carrots and 3 celery stalks, cut in half.Allow this to come to a very gentle boil, reduce the heat and simmer  for 3 hours, strain and return the liquid to the pot, bring to a gentle boil and simmer until the liquid is reduced  to half.This will serve 10 - and this freezes well4 tablespoons (1/2 stick) butter or ½ cup of extra virgin olive oil2 cups chopped onions1/2 cup diced carrotcorn kernels of 12 ears of corn3 teaspoon fresh thyme6 cups corn stockMelt the butter in heavy large pot over medium-high heat. Add onions, carrot and celery and sauté 5 minutes. Add corn and thyme and sauté 5 minutes. Add stock and bring to gentle boil. Reduce heat to medium-low and simmer uncovered until vegetables are tender and liquid is slightly reduced, about 25 minutes