Homemade Corn Stock

This sweet, golden broth can be used to add flavor to soups, chowders or even this week’s risotto in lieu of chicken stock!

Ingredients:
6 corncobs
1 teaspoon peppercorns
1 stem fresh parsley
2 stems fresh thyme
1 bay leaf
Water

Method:
1. Put corncobs, peppercorns, parsley, thyme, bay leaf, and 8 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.

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