Corn Broth
- Ready In:
- 1hr 15mins
- Ingredients:
- 2
- Yields:
-
9 cups
ingredients
directions
- 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.
- Cut corn from cob and reserve kernels for another use.
- Cut cob into 2 or 3 inch pieces and add to stockpot.
- 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.
- Bring stockpot to a boil, then reduce the heat to medium-low; cover and cook undisturbed for about 1 hour or until very fragrant.
- Strain the broth and discard solids.
- The broth can be used right away; or let it cool to room temperature, then portion and refrigerate or freeze for future use.
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RECIPE SUBMITTED BY
LucyS-D
Brentwood, 72
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