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Corn Cob Soup Stock Recipe


Corn Cob Soup Stock Recipe

A somethin' for nothin' recipe: soup stock from corn cobs

Leda Meredith

This is such an awesome something-for-nothing recipe. Save the cobs from any ears of corn you've sliced or eaten the kernels from, and get a sweet, flavorful stock that makes a fantastic base for corn chowder and other soups.

Prep Time: 20 minutes

Canning Time: 20 minutes

Total Time: 40 minutes


  • Corn cobs
  • Water


Fill a large pot half full with water. Place the corn cobs in the pot (cut in half if necessary to fit in the pot).

Bring to a boil. Reduce heat and simmer for 1 hour.

Turn off heat. Remove corn cobs. Pour stock into clean canning jars leaving 1/2-inch headspace. Process in a pressure canner at 10 lbs. pressure for 20 minutes, 25 minutes for quarts.  Adjust for your altitude if necessary.

Note: corn stock must be processed in a pressure canner, not a boiling water bath.

Don't have a pressure canner? Corn cob stock freezes well.

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