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.

Rating:
★★★★★ 1 vote
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)

Step-By-Step

1PREP/PREPARE
2Chef’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.
3Gather your ingredients.
4Shuck and remove the corn from the cobs.
5Chef’s Note: If you are not using the corn, place in Ziploc bags and store in the freezer until needed.
6Place the water and all the other ingredients into a large pot.
7Chef'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.
8Allow the pot to come to the boil, and then take it down to a simmer.
9Simmer for 90 minutes, and strain away any scum that might rise.
10Remove from heat and strain, to remove the solids.
11Chef’s Note: If not using straight off, then refrigerate or freeze until needed.
12Enjoy.
13Keep the faith, and keep cooking.

About this Recipe

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