This recipe has been banging around my ‘Try This!’ file ever since the summer – about as long as I’ve had a half dozen slightly nibbled on corn cobs stashed in a zipper bag in the freezer – and this week seemed the perfect time to get around to trying it.
You know what?
This is good!
And simple, and a really good use for any leftover corn cobs that may come your way.
Give it a stir to mix things up a bit, then bring to a boil, reduce the heat, and simmer for an hour, until the stock takes on that lovely golden hue and has a nice, corn-y flavor.
Update: I have just made a fresh batch, and while one hour simmering is OK, three hours is da bomb!
I took my eight cups of strained stock and made a rather nice batch of ham and potato soup – just the thing to take the chill off of a cold November’s evening – and we were most well pleased.