Use the largest stock pot that you have. This will produce about 4 quarts of stock from using a 12 quart stockpot. I have a brand new stockpot from Williams-Sonoma that I love.
16 ears of corn, shucked, and roasted on the grill
I used a basting brush to add some olive oil before placing the corn on the grill
2 Tbs Olive oil
6 cups chopped onions
4 cups chopped carrots
2 cups chopped celery
2 TBS chopped garlic
2 cups dry white wine
2 bay leaves
1/2 tsp whole peppercorns
2 poblano chilis, blistered, pealed and seeded, and chopped
After roasting or grilling the corn remove the kernels from the cobs and reserve both.
Put the olive oil in the stockpot along with the onions, carrots, celery and the garlic and cook over moderate heat until the vegetables are just beginning to brown.
Break the corn cobs into 2 or 3 pieces each and add to the pot along with the wine, bay leaves, peppercorns, and enough water to cover all by at least 3 inches.
Bring to a boil, then reduce the heat and simmer for 1 1/2 hours.
Strain the stock, pressing on the vegetables and cobs to extract all liquid.
Return to the stockpot and add the reserved corn kernels and poblano chilis
Simmer for an additional 25-30 minutes.
Strain, puree the corn and chilis in a blender or food processor and strain again to catch the big remnants or rough blend and add the corn and chilis back to the stock.
Can be stored 5 days in the fridge or 3 months in the freezer.