Corn Cob Soup Stock Recipe

Corn cobs
tookapic/Pixabay
Ratings (5)
  • Total: 80 mins
  • Prep: 20 mins
  • Cook: 60 mins
  • Canning Time: 20 mins
  • Yield: Varies

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.

Ingredients

  • Corn Cobs
  • Water

Steps to Make It

  1. 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).

  2. Bring to a boil. Reduce heat and simmer for 1 hour.

  3. Turn off heat. Remove corn cobs. Pour stock into clean canning jars leaving 1/2-inch headspace. Process in a pressure canner at 10 lbs. pressure for 20 minutes, 25 minutes for quarts.  Adjust for your altitude if necessary.​​

Note: Corn stock must be processed in a pressure canner, not a boiling water bath. Don't have a pressure canner? Corn cob stock freezes well.