Sweet Corn Stock
You have to make this. We command it. It’s a way to eke out a bit more value/food stuff out of an ear of corn after you’ve cut the kernels off to make relish or corn salad. And it's delicious. It would be amazing base for clam chowder or a light summer soup. We’ve been cooking pasta in it instead of using water.
We used Weber’s sweet corn and CHF parsley for this simple stock.
12 raw corn bones
1 bunch of parsley
2 tsp whole peppercorns
18 cups of water
Put all ingredients into a large stock pot, bring to a boil, then reduce to a simmer. Simmer for 3 hours.
Turn off heat, cool, strain into storage containers through a sieve (mostly for attractiveness—nothing in there will kill you or turn the flavor in any way).
Easy as that.