Corn Broth
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
More From Southern Living
Recipe Time
Cook Time:
Prep Time:
Cool:
1 Hour
Nutritional Information
Amount per serving
- Calories: 15
- Calories from fat: 0.0%
- Fat: 0.0g
- Saturated fat: 0.0g
- Monounsaturated fat: 0.0g
- Polyunsaturated fat: 0.0g
- Protein: 0.0g
- Carbohydrate: 3g
- Fiber: 0.0g
- Cholesterol: 0.0mg
- Iron: 0.0mg
- Sodium: 168mg
- Calcium: 0.0mg
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.
Corn Broth Recipe at a Glance
- COURSE: Soups/Stews
- CONVENIENCE: Freezable, Make-Ahead
- CUISINE: American
- MAIN INGREDIENT: Vegetables
- DIETARY CONSIDERATION: Low Calorie, Low Carbohydrate, Low Cholesterol, Low Fat, Meatless, Low Saturated Fat
- OCCASION: Spring, Summer
- PUBLICATION: Southern Living
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