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Corn Cob Stock Recipe

   
 

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     Corn Cob Stock

Category   Salads - Soups - Sidedishes
Sub Category   Vegetarian
Servings   4-5 cups
Preptime   60 mins

Ingredients
6 ears of corn
1 red onion, chopped
1 rib of celery, trimmed
2 carrots, peeled and trimmed
2 garlic cloves, peeled and sliced
4 sprigs fresh thyme
1 tbsp coriander seeds
8 cups water
1 tsp salt
 

Instructions
Cut the kernels from the cobs of corn, and reserve for another use.
Set a large (dry) pot over medium heat and add coriander seeds. Toast for a couple of minutes stirring frequently, until fragrant.
Add everything else into the pot and bring to a boil. Reduce heat and simmer for 45 minutes.
Remove cobs and strain the liquid through a fine mesh strainer, discard the solids. Makes 4-5 cups of mild, great tasting vegetable stock. Freezes well.
Serving Suggestions
I suggest using this stock for my Thai Coconut Corn Bisque, recipe posted separately.


Originally Submitted
7/27/2010





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