Chump Change / Cook / Soups / Urban Hippies

Corn Stock


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Here at CPM we LOVE corn season and, with Larry’s Produce finally open, we put fresh corn in all sorts of delicious things. After we’ve cut all the corn off the cobs, we realized there is still a lot of crazy good flavor left on that cob that just can’t go to waste. So we came up with a way to use every bit of that goodness. Introducing Corn Stock! We like to add this magic liquid to all sorts of dishes to impart that little extra unexpected depth of flavor.

Corn Stock

6-8 corn cobs, kernels removed
12-14 cups of water (filtered if your water quality is poor)

In a large stock pot over high heat, cover corn cobs with water and bring to a boil. Reduce heat to medium and let simmer 30-40 minutes. Remove pot from heat and let cool completely.

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Using tongs, remove corn cobs from water. Strain liquid into a large container.

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Store liquid in refrigerator or freezer. To use: add corn stock to soups, chowders, rice liquid, etc.

Eat Well!
~Trish

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