Corn Stock

Step 1

Cut corn from uncooked cobs and add cobs to soup pot.

Step 3

Shuck corn. Cut the corn from the uncooked cobs and add the cobs to your pot, along with ten cups of water.

Step 5

Each corn cob will yield about 1/2 cup of corn. Take 1 cup of the corn and add to a food processor or blender and blend on high. Freeze or save the other cup of corn for another use. Add the processed cup of corn to the water.

Step 7

Add the remaining ingredients to the water.

Step 9

Bring pot to a boil; reduce heat to a simmer and cook for 2 hours, uncovered.

Step 11

Strain stock through a fine mesh strainer or cheesecloth. Discard solids. Allow stock to cool before storing in the refrigerator or freezing. If storing in the refrigerator, use within a week.