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–+ servings
corn cobs and vegetables in a stockpot to make corn stock

Corn Stock

Rebecca Lindamood
Make as much of this simple Corn Stock as you can while corn is still in season. You'll be so glad to have the essence of summery corn available to you in the winter. Use in stews, risottos, and soups.

Equipment

  • 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

Calories: 28kcalCarbohydrates: 6gProtein: 1gFat: 0.3gSaturated Fat: 0.1gPolyunsaturated Fat: 0.1gMonounsaturated Fat: 0.1gTrans Fat: 0.001gSodium: 16mgPotassium: 129mgFiber: 1gSugar: 2gVitamin A: 1770IUVitamin C: 3mgCalcium: 15mgIron: 0.3mg

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.

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