How to Make Corn Stock

Okay, call me crazy, but do any of you think summer is over the day after Labor Day?

I don’t know what it is about that first week after the long weekend.  It might be all the back to school stuff that you see in every single flyer…notebooks, paper clips, dividers, post-it notes, high lighters.  All the things that tell me I need to get my act together and re-organize my life for the new year.

Yup…you heard me right.

New Year.

That is what it has always felt like to me…the kids are back at school and it’s time to get back to routine. A new year and a new plan to get stuff done!

It also means our food choices are also changing – going from summer foods like beer and barbecue to more tummy warming fall foods like stew and red wine (more red wine than stew…but maybe that’s just me!).

Also, I’m not sure how many of you live in the same area as I do but the weather here has been anything but “fall like”.  We are actually having the summer weather we have all been waiting for…blue skies, warm and sun-filled days and cool nights.  All I’m gonna say is, Mother Nature…what took you so long??

Anyhoo, back to the topic at hand…making comforting, autumn food, which almost always includes soup.

Yayyyyy soup!

I don’t know about you guys, but I miss soup in the summer (I know, I know…lots of people make soup in the summer, but this menopausal woman does not do well with warm food, especially when it’s warm outside).

So, even if you aren’t ready to make soup yet – because you’re still on beer and barbecues – this recipe is perfect.

Run to your local farmers market (I always like to support local farmers…they work so hard!!), grab some peaches and cream corn, and get shucking! You’ll end up with a bag full of the sweetest corn on the planet (honestly, it doesn’t even remotely compare to the frozen stuff) and some amazing cobs to whip up this stock.

Freeze it in freezer bags and then, when the urge strikes you in the middle of a cold February day, you can make the best bowl of corn chowder you have ever had (recipe for corn chowder coming soon!!).

But, before you get shucking, let me let you in on a little secret…how to shuck your corn easily (the crazy quick tip is here on the blog).

And, once your corn is out of the husk, this trick (below) for getting all the corn off the cob neatly, is awesome…and it’s all thanks to your trusty old bundt pan!! The corn sits firmly in the hole and the kernels fall cleanly into the pan…brilliant!!

Aaand, if you don’t want to wait for a recipe for corn chowder, here’s a quick recipe that I use:

Fry 2 pieces of bacon; remove the bacon and add a tbsp of butter; add some diced onions and a handful of the corn and brown all together; then add the stock; drop in cubes of peeled, white potatoes and boil until tender.  Add some greens if you feel like it and a splash of milk/cream/sour cream/plain yogurt (heck, I’ve even used a dollop of tzatziki!); puree with a hand blender; top with crumbled bacon and serve.

Lickety split, you have a bowlful of goodness nobody will be able to resist!!

How to Make Corn Stock
Author: 
Prep time: 
Cook time: 
Total time: 
Serves: 10-15 cups
 
Why throw away your corn cobs when you can make the most flavourful vegan stock around?? Now that corn are at the height of flavour, grab some peaches and cream corn, remove the kernels to eat later and make some soup!! You'll thank me later!
Ingredients
  • 10 cobs of corn
  • 15-20 cups of water
  • 3 tbsp peppercorn
  • 4 sprigs of parsley
  • 1 handful celery leaves
  • 1 small onion
Instructions
  1. Remove the kernels from the cob by cutting them off with a sharp knife (see picture above on how to use a bundt pan to easily remove the kernels).
  2. Place the cobs in a large pot and cover with water; add remaining ingredients.
  3. Bring to a boil; reduce to a simmer and cook for about 45 minutes.
  4. Cool for about 1 hour; freeze in ziploc bags.
 

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