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.
- 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 head space. Process in a pressure canner at 10 lbs. pressure for 20 minutes, 25 minutes for quarts. Adjust for your altitude if necessary.
Don't have a pressure canner? Corn cob stock freezes well.