This sweet, golden broth can be used to add flavor to soups, corn risotto, or any recipe calling for plain old vegetable stock.
Yield: makes 4 CUPS
- 12 corncobs (kernels removed)
- 4 peppercorns
- 2 stems fresh parsley
- 2 stems fresh thyme
- 1 bay leaf
- Put corncobs, peppercorns, parsley, thyme, bay leaf, and 14 cups cold water in a large pot and bring to a boil over high heat. Reduce heat to medium and simmer for 1 1⁄2 hours. Strain, discard solids, and refrigerate or freeze until ready to use.