Corn Broth
Credit: Food.com
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Prep Time
15 min
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Cook Time
60 min
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Servings
9 serving(s)
Tags
Gluten Free, No Animals, No Meat, No Pork, No Red Meat, Lunch, Low Calorie, Low Fat, Low Sodium, Easy To Make
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Rinse the corn, then remove the husks and silks, discarding any blackened spots of silk; cut into 2 or 3 inch pieces and place in stockpot with water.
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Cut corn from cob and reserve kernels for another use.
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Cut cob into 2 or 3 inch pieces and add to stockpot.
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Use a small knife or corn zipper to remove the kernels; reserve for another use (freezing them if necessary). Cut the stripped cobs into 2- or 3-inch pieces and add them to the pot.
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Bring stockpot to a boil, then reduce the heat to medium-low; cover and cook undisturbed for about 1 hour or until very fragrant.
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Strain the broth and discard solids.
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The broth can be used right away; or let it cool to room temperature, then portion and refrigerate or freeze for future use.