|Vegetable cooking spray||1 Tablespoon|
|Unpeeled onion||1 Small, sliced|
|Garlic||2 Clove (10 gm), minced|
|Scraped corn cobs||3 (Reserved From Grilled Corn Kernels)|
|Canned vegetable broth||116 Ounce (Eight 14 1/2 Ounce Cans)|
Coat a large Dutch oven with cooking spray, and place over medium-high heat until hot.
Add onion and garlic; saute 5 minutes.
Add corn cobs and broth; bring to a boil.
Reduce heat, and simmer, uncovered, 1 hour.
Remove from heat; cover and let stand 30 minutes.
Strain mixture through a large sieve into a large bowl; discard solids.