Master Recipe: Awesome Summer Corn Stock

Andy Anderson !

By
@ThePretentiousWichitaChef

This is my go-to master recipe when I’m creating corn chowders, vegetable soups, or stews; even a good risotto.

This stock is extremely easy to put together, and can be frozen for 4-6 months without harm.

We’re talking primarily about a “corn” stock; however, being a master recipe, feel free to add additional veggies, herbs, and spices, and make it your own.

So, you ready… Let’s get into the kitchen.


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Comments:

Serves:

Several

Prep:

15 Min

Cook:

1 Hr 30 Min

Method:

Stove Top

Ingredients

PLAN/PURCHASE

14 c
filtered water
8 large
fresh ears of corn
6
peppercorns
2 sprig(s)
fresh parsley
2 sprig(s)
fresh thyme
2 medium
dried bay leaves
1 medium
carrot, chopped (optional)
1 stalk(s)
celery, chopped (optional)

Directions Step-By-Step

1
PREP/PREPARE
2
Chef’s Note: The base recipe calls for nothing but corn and a few herbs… that’s it. You build the stock, and make it your own by adding other wonderful Summer vegetables. In my case, I like to add some chopped carrots, and celery.
3
Gather your ingredients.
4
Shuck and remove the corn from the cobs.
5
Chef’s Note: If you are not using the corn, place in Ziploc bags and store in the freezer until needed.
6
Place the water and all the other ingredients into a large pot.
7
Chef's Note: I'm adding some carrots and celery to the stock, because that's what I like in mine. But remember that the master recipe is only about the corn and the herbs.
8
Allow the pot to come to the boil, and then take it down to a simmer.
9
Simmer for 90 minutes, and strain away any scum that might rise.
10
Remove from heat and strain, to remove the solids.
11
Chef’s Note: If not using straight off, then refrigerate or freeze until needed.
12
Enjoy.
13
Keep the faith, and keep cooking.

About this Recipe

Course/Dish: Vegetable Soup
Main Ingredient: Vegetable
Regional Style: American