Corn Broth

MAKE IT SHINE! ADD YOUR PHOTO
READY IN: 1hr 15mins
YIELD: 9 cups
UNITS: US

INGREDIENTS

Nutrition
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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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