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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