When you freeze sweet corn plan to make corn stock, too! All it takes is a handful of corn cobs left over from freezing corn or making Zesty Corn Relish and a little time and you get the best secret ingredient you can’t buy in stores. This is truly one of the best things I make every year.
Corn Stock
If this recipe isn’t a frugal gal’s dream, I don’t know what is. Most importantly, though, corn stock gives your chowder something that no other stock can. It gives it an essence of summer sweet corn that simply is not available in any other way mid-autumn or winter. If that doesn’t send a shiver of anticipation up your spine, then you’ve never lived in the snow belt.
Just imagine a bowl of rich chowder resplendent with corn (which you cut from the cob and froze, you food preservationist you!), cubes of potato with a hint of red skin still on in a fragrant broth that smells just like fresh sweet corn. Does that warm you up yet?
Whether you’re making Fish Chowder made with Cod and Dill with a handful of Seasoned Oyster Crackers on top, Beef Curry Stew, Mushroom Stew, or any other hearty soup or stew, you’re going to find yourself reaching for a jar of corn stock far more often than you can imagine.
Corn Broth
I take a great deal of pleasure out of using food up with as little waste as possible. And this corn broth recipe is royalty in the “no food waste” category. But even if I didn’t dig stretching my food dollar, I’d still make this corn stock. Why?
Corn cobs have a ton of flavour left in them when we cut away the kernels for recipes or freezing or canning. Even if you scrape the cobs assiduously for Fried Corn or other recipes, so much essence of corn is left behind! And goodness knows sweet corn season is so short; capture what you can!
Corn stock is as simple to make as it is powerfully transformative for recipes. All you do is boil the cobs with a handful of aromatics for about an hour and strain it. Voila! Corn stock.
Corn Cob Broth
Once you’ve made your corn cob stock, you have options. If you’ve made a large batch, you’ll want to either freeze it in individual meal sized portions or pressure can it for shelf stability.
Luckily, either choice preserves the freshness of the sweet corn season just a little longer. This means you can choose whichever option works best for you and your lifestyle!
Corn Stock
Rate RecipeEquipment
- 1 stock pot
- 1 Pressure canner optional
- canning jars with new, two-piece lids optional
- freezer bags optional
Ingredients
For the Corn Stock:
- 2 dozen corn cobs that have had the corn cut off of them
- 2 onions halved and papery skins removed
- 1 handful fresh or frozen parsley stems
- 2 bay leaves
- 2 sprigs fresh thyme or 2 teaspoons of dried thyme leaves
- 1 tablespoon black peppercorns
- 2 gallons fresh cold water
Optional but tasty
- 2 carrots scrubbed and trimmed of both ends, broken into pieces
- 2 stalks celery scrubbed and broken into pieces
Instructions
- Put the along with the remaining stock ingredients into a large stockpot or electric countertop roaster oven. Cover the pot and bring up to a boil. Drop the heat and let it cook at a low simmer for 1 1/2 to 3 hours, depending on how concentrated you'd like it. Use tongs to remove the boiled cobs from the stock. (I give those to my chickens after they've cooled.) Pour the remaining liquid through a fine mesh sieve over a pitcher or other deep pot. You can use the stock immediately,
To Can the Corn Stock
- Pressure can the stock (leaving 1-inch of headspace) in quart jars at 15 pounds of pressure for 35 minutes. The jars can be stored on the shelf for up to two years.
To Freeze the Corn Stock
- Cool the stock and pour it into zipper top freezer bags in single use portions then freeze it for up to 6 months.Please note I do not recommend freezing the stock in jars. Jars take up so much room in the freezer and are prone to breaking as the stock freezes and expands unless you only fill them partially.
Nutrition
Nutritional information is an estimate and provided to you as a courtesy. You should calculate the nutritional information with the actual ingredients used in your recipe using your preferred nutrition calculator.
did you make this recipe?
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Originally published September 10, 2012. Republished in August 2025 with improved instructions and information.
Reader's Thoughts...
Patricia A Habbyshaw says
Good Morning ! I have a Question …
I’m an Avid canner and to can Veggie Stock, the NCHFP standard is 20 minutes for pints, 25 minutes for quarts according to your elevation.
You posted to pressure can for 75 minutes for quarts.
Why such a difference in the canning times ?
Where did you get your info from so I can check it out ?
Thank You for the idea to make corn cob stock !!!
It’s that time of year here, so me finding your recipe is Perfect !
Thank You for taking the time to answer my question !
Patti
Karen says
I came across your cookbook “not your mamas canning book” and the 1st thing I did was make the roasted corn stock. So simple but so many layers of flavor. I can’t wait to use it for the corn chowder 🌽
Rebecca says
Thank you so much for taking the time to rate the recipe and let me know you love it and the cookbook, Karen! I truly appreciate it!
Rie says
Hey Rebecca,
I realize that I am 3 years behind this post but I have a QUESTION for you. I have made the stock before (probably 3 years ago) and I can say it is delish!!! Don’t remember what I did last time but I did the 4 hours this time. I kept it covered the whole time and gout about 5 and half quarst. I am wonder about the variable in the cooking time. 1-4 hours is a big gap. What the difference and what do YOU do? Thanks
Ellen Renee says
I have to say that I have learned so many things from you in the past month of finding your blog! I have a baggie of onion tops and cilantro stems now in my freezer (I see now from this recipe I need to keep parsley stems too!) Now….corn stock ….what a lovely idea. I am wishing for all those cobs back that I have thrown away this summer (city dweller – no chickens!) and corn season is past here (drought stricken southern Illinois) but I will make a note for myself to remember this incredible idea. I just wish I had more free time in my life…as it is I spend way more time meandering through your site than I should. I just baked my 1st cheesecake today and it is a beauty, english muffin bread (love that!), have made black beans, tried the bread & butter refrigerator salad (didn’t care for that one – really wanted to though. It is so pretty but seemed so salty and sour to me instead of the sweet I was expecting.) Oh well – never know if you will like something unless you try. The cuban pork crock pot recipe is high on my list to try soon. Thank you for all the work you put into your blog – much appreciated. I just put this movie on my Net Flix list – Jennifer Coolidge makes me smile.
martha says
Funniest movie EVER! What a great idea to make corn stock- I can’t believe that I never thought of that. I just bought a bunch of corn at the farmer’s market- I know what I’m going to do. I have tried many of your recipes-they’re all just the best. Thanks! Martha
Eileen says
The skies have been amazing this last week. I love using veggie stock to make soup. It makes such a difference in flavor. And as you pointed out, the chickens will love you for all those left over cobbs. Corn chowder is one of my favorites. Thanks for sharing your recipe. As always, I enjoy reading your posts 🙂
Gerilynne says
Oh how I miss those gunmetal gray days and brisk winds of upstate New York. I can’t wait to get back there. Love the corn stock idea. I might use it in a vegetable soup recipe.
Bev @ Bev Cooks says
OMMMGGGG. I wonder what that would look like with my face all in it.
Allyson says
It was 103 degrees here yesterday, so I’m still waiting on fall (albiet not at all patiently). But the corn stock idea–genius. We’re trying to eat mostly vegetarian, and while I’ve found recipes for vegan chicken and beef stock, I love the idea of corn stock. A little taste of summer for when it does get cold around here. Eventually.
Katrina @ Warm Vanilla Sugar says
This sounds awesome! I’m all ready for fall 🙂
bridget {bake at 350} says
I had TOTALLY forgotten about that movie! We’re going to have to watch that again!
Oh, and that chowder sounds like perfection. Come ON, fall!!!