Recipe by Tami Ganeles Weiser; photo contributed by Sherry Gerstein
Prep Time: 15 minutes Cook Time: 2 hours
Next time you make a corn salad or use fresh corn kernels, don’t throw away the cobs! Make corn stock, a delicious base for any kind of corn chowder; it adds richness and a bit of sweetness. The cobs freeze well—but use them in about month to prevent freezer burn.
12 ears corn, shucked
10 cups water
1 teaspoon kosher salt
- Cut the corn kernels from the cobs and reserve for another use. Transfer the kernels to a bowl and set aside. Place the cobs into a large stock pot. Add the water and salt and bring to a boil over high heat. Reduce the heat to medium and simmer uncovered for 2 hours.
- When the stock is done, use tongs to remove and discard the cobs. Then use the stock as the basis for a corn chowder.
You can use as many as 14 or even 15 cobs if you have them.