Corn Stock

Corn Stock

adapted from The Olives Table by Todd English 

Whenever I cook corn on the cob, I save the cobs to make corn stock for soups. Keep them in a zip top bag until you get 10 cobs.

Makes about 5 cups                                                        0 WW Blue points / cup

8 scallions, chopped

2 celery stalks, chopped

10 corn cobs, kernels removed and reserved for another purpose

3 garlic cloves, chopped

1/2 bunch fresh thyme

1 bay leaf

1/4 tsp. black peppercorns

8 cups homemade chicken chicken stock, water, or canned broth  or to cover

1. Place the scallions, celery, corn cobs, garlic, thyme, bay leaf, peppercorns and chicken stock to cover the cobs.
2. Bring to a boil; reduce to low heat and simmer uncovered 2 hours.
3. Strain and discard the solids.
4. Use in your favorite recipes.

Enjoy!