====== Corn Cob Stock ======
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===== Ingredients =====
  * 4 (2½ pounds) corn on the cob, husked
  * 10 cups water
  * 1 tablespoon black peppercorns, toasted
  * 1 tablespoon coriander seeds, toasted
  * 6 parsley stems
  * 2 celery stalks
  * 2 bay leaves
  * 1 garlic clove, smashed
  * ½ yellow onion, halved and deeply charred
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===== Info =====
  * **Prep:** 15
  * **Cook:** 2
  * **Serves:** 8 cups
  * [[http://blog.imperfectproduce.com/blog-1/2018/8/23/how-to-turn-your-corn-cobs-into-corn-stock|Source]]


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===== Directions =====
  - Shave the corn kernels off the cobs and add the cobs to a heavy-duty stock pot. In a blender, blend half of the corn kernels on high and add to the pot. Save the other half of the corn kernels for other uses.
  - Add the remaining ingredients to the pot and bring to a rolling boil over high heat. Once at a boil, lower the heat to a gentle simmer and cook for 2 hours. Strain the stock and allow it to completely cool. Store in the refrigerator for up to 1 week or freeze in small batches and thaw as needed.

{{tag>corn stock celery onion parsley soup}}
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