Corn Broth

threeovens's Note:

This recipe uses all the parts from corn on the cob, that you and I would normally throw out, to make a flavorful broth. It can easily stand in for vegetable broth or chicken broth in many recipes. It can be stored in the refrigerator for up to 3 days and in the freezer for up to 2 months.

• Total Time: 1 hrs 15 mins
• Prep Time: 15 mins
• Cook Time: 1 hrs

Ingredients:

Yield: 9 cups

• 8 ears corn
• 12 cups water

Directions:

1. Rinse the corn, then remove the husks and silks, discarding any blackened spots of silk; cut into 2 or 3 inch pieces and place in stockpot with water.
2. Cut corn from cob and reserve kernels for another use.
3. Cut cob into 2 or 3 inch pieces and add to stockpot.
4. Use a small knife or corn zipper to remove the kernels; reserve for another use (freezing them if necessary). Cut the stripped cobs into 2- or 3-inch pieces and add them to the pot.
5. Bring stockpot to a boil, then reduce the heat to medium-low; cover and cook undisturbed for about 1 hour or until very fragrant.
6. Strain the broth and discard solids.
7. The broth can be used right away; or let it cool to room temperature, then portion and refrigerate or freeze for future use.