Corn Broth

recipe
Don't throw away those cut up corncobs; it's where serious flavor lies. Release their hidden potential by making this light and delicious Corn Broth. Use it in place of chicken or vegetable broth in your favorite recipes.

Yield:

Makes about 6 cups (serving size: 1 cup)

Recipe from

Southern Living

Recipe Time

Prep: 5 Minutes
Cook: 35 Minutes
Cool: 1 Hours

Nutritional Information

Calories 15
Caloriesfromfat 0.0 %
Fat 0.0 g
Satfat 0.0 g
Monofat 0.0 g
Polyfat 0.0 g
Protein 0.0 g
Carbohydrate 3 g
Fiber 0.0 g
Cholesterol 0.0 mg
Iron 0.0 mg
Sodium 168 mg
Calcium 0.0 mg

Ingredients

6 corncobs, kernels removed
1/2 teaspoon salt

Preparation

1. Bring corn cobs and 8 cups water to a light boil in a Dutch oven over medium-high heat. Reduce heat to low, and simmer 30 minutes.

2. Stir in salt. Pour broth through a fine wire-mesh strainer into a large glass bowl, discarding cobs and pulp. Cover and let cool 1 hour or to room temperature. Store in an airtight container in refrigerator up to 1 week, or freeze up to 2 months.

Note:

June 2008
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