Corn Broth Yield: 1 quart Prep Time 10 minutes     Cook Time 1 hour                     Tweet	Recipes are rated from 1 to 5 forks, with 1 fork being the easiest and 5 forks the most challenging.
Corn broth is a simple yet luxurious variation on a vegetable broth. Use this broth anywhere you would use standard vegetable broth to add a little sweetness and a background hint of corn to your dish. Instructional images follow the recipe.

Ingredients:

• 2 ears Fresh corn on the cob
• 1/4 large Yellow onion
• 1 large Carrot
• 7 small Cremini Mushrooms
• 1 teaspoon Whole black peppercorns
• 2 cloves Garlic
• 3 Bay leaves
• 3 sprigs Fresh Thyme
• 7 cups Cold water

Special Equipment:

No special equipment is required.

 

Preparation Method:

Remove the husks from the corn and carefully cut the kernels of corn off of the cobs. Break the corn cobs in half and reserve the corn kernels for another use. Quarter the mushrooms and chop the onion and carrot into 1/2 to 1 inch pieces. Place all ingredients into a 2 quart or lager pot and add 7 cups of cold water.

Place over high heat and bring to a boil. Reduce heat to a simmer and continue to simmer uncovered for 1 hour. When done, remove from the heat and let cool slightly. Strain and use immediately or refrigerate in a sealed container for up to 1 week. Freeze in a freezer storage bag with all air removed for up to 4 months.

Ingredients

Ingredients prepared for simmering (corn kernels are reserved for another use)

Broth simmers for 1 hour uncovered.

Strain using a fine meshed strainer. The broth should be clear.

Enjoy!