(Courtesy of The Soupmaker’s Kitchen.) Makes about 1 gallon. Serves 8 – 12.

This sweet, golden broth can be used to add flavor to soups, risotto with corn, or any recipe calling for vegetable stock. You can also add tomato trimmings and/or basil sprigs and stems if desired.

12 corncobs, kernels cut off

2 teaspoons black and/or white peppercorns

A handful each of parsley, thyme, and/or tarragon stems

4 bay leaves

Combine corncobs and remaining ingredients in a large soup pot. Add about 1 gallon (4 L) cold water, or enough water to cover the cobs by about 3 inches. Bring to a boil, skimming as necessary. Reduce the heat to a slow simmer and cook one hour or until the broth is full of corn flavor.

Pick out the cobs using tongs, a cook’s fork, or slotted spoon and discard. Strain the remainder of the stock. Discard the solids in a trash bag rather than a garbage disposal.

Pour the strained stock into smaller containers but always leave the last ½ cup or so of liquid behind and discard it, as this contains the dregs, the scum or impurities, which sink to the bottom.

Cool and then refrigerate or divide into quart or other containers and freeze until ready to use, up to three months.

Ann's Article:

Winter Treats: Soup with Homemade Bread

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