The best way to enjoy the summery flavor of corn year-round is to turn it into a stock that you can freeze and enjoy throughout the year. Our corn stock is packed with flavor, and great for adding layers of flavor to soups, chowders, and grains like rice or polenta.
- 5 ears of corn, kernels removed, set three cobs aside for broth
- 2 large cloves of garlic, smashed
- 1 large Fresno chili pepper, halved and seeds removed
- 1 large carrot, roughly chopped
- 1 medium onion, quartered
- 1 large stalk celery, roughly chopped
- 5-6 sprigs of fresh cilantro
- 1/2 inch piece of fresh ginger, peeled and sliced in half
- 8 cups water
- 2 tsp fine grain kosher salt
- Slice kernels off of 5 ears of corn and set kernels aside - you'll use these later on in the chowder.
- Add 3 of the corn cobs to a large stock pot with all of the other broth ingredients.
- Bring stock to a boil, then reduce to a simmer and cook for 2-2 ½ hours, stirring several times throughout. When done, strain through stock a fine mesh sieve, using the back of a large spoon to press liquids out from broth solids. This should yield 4-5 cups of broth, and any extra stock can be frozen and used within 3 months.
- Usage ideas: You can try using this recipe instead of water when cooking rice, quinoa, or polenta. This will add an extra layer of flavor to any grain.
- In soups: This corn stock will serve as a great stand in in almost any recipe where you'd normally use veggie broth, especially in fall or summery soups.
- Storage: Place in an airtight container (those one quart containers you get with takeout work really well) and freeze for 3 months or longer.
- You can substitute Fresno chili peppers for jalapeños or serranos.
- Prep Time: 10 minutes
- Cook Time: 2 hours 30 minutes
- Category: Soups
- Method: Stovetop
- Cuisine: American
- Serving Size: 1 Cup
- Calories: 20
- Sugar: 1.9 g
- Sodium: 967.7 mg
- Fat: 0.2 g
- Carbohydrates: 4.3 g
- Fiber: 1.2 g
- Protein: 0.6 g
Keywords: corn stock