Have you ever had too much corn? We adore corn at our house and have an endless supply of sweet corn all summer. I make corn salsa, Mexican street corn, corn on the cob and I shave the cobs and flash freeze the kernels for freezer storage. I saw Martha Stewart on an episode of one of her shows, (I adore her!) and she was making Corn Broth one day. Mind blown! I love the corn flavor in soups, and according to Martha, it was better in soups than traditional veggie broth. Yes please! I make mine a tad different than her. I use a slow cooker! Corn season means weeks of 100 degree plus days and I do not want my oven on for that long.
I admit this tip was not borne from my mind, but from Ree Drummond…I use my Angel Food pan to hold the cob up while I shave the con. All of the kernels fall into the ring, instead of all over my kitchen. 🌽
Save the cobs! Here's the recipe:
6-10 shaved corn cobs
6-8 washed carrots, cut into chunks
2 onions, cut into chunks
4-5 celery stalks, cut into chunks
Half of a bunch of parsley
A few sprigs of thyme
3 garlic cloves, whole
10 cups of water
I add everything together in my slow cooker and cook on low for about 5 hours. Strain so that your broth is clear. You can freeze your broth in freezer bags or can the broth for storage in your pantry. So delicious!