Corn Stock

[Guest guest]

I love this stock, it's my favorite for veggie soups.

 

Corn Stock

 

shaved corn cobs, broken in half or 3rds

1 yellow onion, thinly sliced

1 medium-sized potato, sliced

1 celery rib, sliced

5 parsley sprigs, coarsely chopped

5 garlic cloves, in their skin, crushed with

the side of a knife blade

1 tsp. salt

1/2 tsp. peppercorns

9 cups cold water

 

Combine all ingredients in a stockpot. Bring to a boil, then reduce heat to low

and simmer, uncovered, for 1 hour. Pour stock through a strainer, pressing as

much liquid as you can from the vegetables, then discard them.

Wondering what to do with the stock once you've made it? How about a soup with

onions, peppers, corn kernels , sage and cumin? Or onions, corn kernels, summer

squash, peppers, and basil? Or something spicy with a dab of adobo sauce from

canned chipotle chilies? Or something creamy with corn, potatoes, cream and

cheddar cheese? Or simply freeze it for later use. As you can see, there are

multiple possibilities. Serves 4.