Corn Stock
 
 
In the summer we eat a lot of corn. For extra corny corn stock, I like to make a stock first using only corn cobs. Then reserve that "corn water" and use that in place of the water in the recipe. This is called an enhanced stock. (to clarify, this would mean the stock would involve roughly 14 de-kernaled corn cobs over a length of time)
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Ingredients
  • 6-8 fresh corn cobs, halved and kernels removed
  • 1 roma tomato, quartered
  • 1 onion, roughly chopped
  • 2 carrots, roughly chopped
  • 2 ribs celery, roughly chopped
  • 3 cloves of garlic, crushed
  • 1 spring thyme, parsley stems, 6ish whole black peppercorns, mushroom trim (or 2 mushrooms quartered)
Instructions
  1. In a large stock pot, add the de-kernaled corn cobs, tomato, onion, carrot, celery and garlic. Cover completely with water (about 3-4 quarts) and bring to a boil. Reduce to a simmer and add the remaining ingredients if available. Simmer for 20-40 minutes or until fully flavored. (If you taste a vegetable scrap and its flavorless, you're good to go). Strain through a fine mesh strainer and discard the remains.
Recipe by A Sue Chef at http://www.asuechef.com/sweet-corn-and-crawfish-chowder/