Description
This homemade corn stock recipe extracts deep, sweet flavors from fresh corn cobs and a blend of aromatic vegetables and herbs. Slow-simmered for over two hours, this flavorful broth serves as a perfect base for corn chowders and other soups, delivering a rich and natural corn essence.
Ingredients
Broth Ingredients
- 5 ears of corn, kernels removed (kernels set aside for later use)
- 3 corn cobs (from the above ears), reserved for broth
- 2 large cloves of garlic, smashed
- 1 large Fresno chili pepper, halved and seeds removed
- 1 large carrot, roughly chopped
- 1 medium onion, quartered
- 1 large stalk celery, roughly chopped
- 5-6 sprigs of fresh cilantro
- ½ inch piece of fresh ginger, peeled and sliced in half
- 8 cups water
- 2 tsp fine grain kosher salt
Instructions
- Prepare corn kernels: Slice kernels off of 5 ears of corn and set kernels aside; these will be used later in your chowder or other dishes.
- Combine broth ingredients: Place the 3 reserved corn cobs into a large stock pot along with garlic, Fresno chili, carrot, onion, celery, cilantro, ginger, water, and kosher salt.
- Simmer the stock: Bring the mixture to a rolling boil, then reduce the heat to maintain a gentle simmer. Let it simmer uncovered for 2 to 2 ½ hours, stirring occasionally to prevent solids from settling or sticking.
- Strain the broth: After simmering, strain the stock through a fine mesh sieve, using the back of a large spoon to press out as much liquid as possible from the solids. This process should yield approximately 4 to 5 cups of flavorful corn broth.
- Store or use the stock: Use the fresh corn stock immediately as a base for chowders or other recipes. Alternatively, allow it to cool, then freeze any extra stock in airtight containers for up to 3 months.
Notes
- Removing the kernels before making the stock allows you to utilize both parts of the corn — broth from cobs and texture from kernels.
- The Fresno chili adds a subtle heat without overpowering the sweetness of the corn; adjust according to your spice preference.
- Simmer gently rather than boiling vigorously to keep a clear and delicate broth.
- Frozen stock can be stored in freezer-safe containers or ice cube trays for convenient portioning.
- For a vegetarian or vegan chowder base, this corn stock is ideal as it uses only plant-based ingredients.
- Prep Time: 15 minutes
- Cook Time: 2 hours 30 minutes
- Category: Soup Broth
- Method: Stovetop
- Cuisine: American
