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Corn Cob Stock

Left over corn cobs make an excellent addition to a vegetable or chicken soup stock. All you need is a large soup pot and a few spare minutes. Use any assortment of vegetables you have on hand (this is a good time to clean out your produce drawers and use up any old vegetables). Carrots and onions are particularly good additions to a stock. Cut vegetables into large chunks. Scrape remaining kernels off of cobs and break cobs into pieces. Add any herbs you like, a couple of whole garlic cloves and then cover everything with a few quarts of water. It will take only a few minutes to get everything together and bring to a boil, then lower the heat and ignore it for an hour while it simmers on the stovetop. After an hour, strain liquid into a bowl and cool. The stock will freeze well or keep it in the refrigerator and use within a couple of days. Use the stock as a base for soups, it will also make an excellent addition to a creamy corn risotto or add extra flavor to polenta.