On a cool fall evening or cold and rainy August night, corn chowder is a delicious and easy meal. Same goes for risotto with corn (if you haven’t tried it – do and by all means garnish with seared scallops and roasted tomatoes). Most people use chicken broth for their corn chowders, soups and risottos. I like to use a 50/50 mix of corn and chicken stock.
As long as you are willing to spend a few minutes of prep time and hang around while it simmers, making corn stock is a snap. Why not cook up a big batch of homemade corn stock on the next rainy afternoon? Use some now and freeze the rest.
How to make corn stock:
12 ears corn
1 large onion
2 stalks celery
1 bay leaf
1 tablespoon fresh thyme
Kosher salt and freshly ground pepper
Cut the kernels off the cobs. You should end up with 9 or more cups of kernels. Store the kernels in the refrigerator until you are ready to use. Blanch any extra kernels (cook in boiling salted water for 1 minute, plunge into ice water to stop the cooking and drain well) and then freeze them.
Snap the corn cobs in half so they will be easier to handle. Put the corn cobs, onion, celery, carrots and thyme in a large soup kettle and season with salt and pepper. Add 5 quarts of cold water. Cover and bring to a boil over high heat. Reduce the heat to low and simmer for 1 1/2 – 2 hours.
Cool the stock to room temperature, strain the stock and discard the solids. Refrigerate or freeze until ready to ready to use.
Makes 4-5 quarts of stock. If you have a really big kettle (I have a 22-quart pot for cooking lobsters), use it for an even bigger batch!
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What’s your favorite kitchen trick or tip? I’d love to hear from you! Let’s get a conversation going. To make a comment, just click on Comments below. I hope that you will take a minute to learn about my philanthropic project Eat Well-Do Good. © Susan W. Nye, 2011