Corn Broth

1. 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. 2

   Cut corn from cob and reserve kernels for another use.

3. 3

   Cut cob into 2 or 3 inch pieces and add to stockpot.

4. 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. 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. 6

   Strain the broth and discard solids.

7. 7

   The broth can be used right away; or let it cool to room temperature, then portion and refrigerate or freeze for future use.

* Per serving · 4 servings · Values may vary.

No additional tips available.