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
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 (note: corn stock must be processed in a pressure canner, not a boiling water bath. Adjust for your altitude if necessary.
Don't have a pressure canner? Corn cob stock freezes well.