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Nutrition Facts
Serving Size 1 cups 420g Recipe makes 9 cups)
Calories 113
Calories from Fat 12		(10%)
Amount Per Serving		%DV
	Total Fat 1.3g	2%
	Saturated Fat 0.2g	1%
	Monounsaturated Fat 0.4g
	Polyunsaturated Fat 0.6g
	Trans Fat 0.0g
Cholesterol 0mg		0%
Sodium 24mg		1%
Potassium 261mg		7%
Total Carbohydrate 26.3g		8%
	Dietary Fiber 2.9g	11%
	Sugars 3.3g
Protein 3.5g		6%
how is this calculated?

Corn Broth

Recipe #385482 | 1¼ hours | 15 min prep | add private note

⁽⁰⁾ RATE IT NOW Print Recipe

By: Ice Cool Kitty
Aug 17, 2009

This recipe uses all the parts from corn on the cob, that you and I would normally throw out, to make a flavorful broth. It can easily stand in for vegetable broth or chicken broth in many recipes. It can be stored in the refrigerator for up to 3 days and in the freezer for up to 2 months.

9 cups (change servings and units)

Ingredients

8 ears corn
12 cups water

Directions

1
Rinse the corn, then remove the husks and silks, discarding any blackened spots of silk; cut into 2 or 3 inch pieces and place in stockpot with water.
2
Cut corn from cob and reserve kernels for another use.
3
Cut cob into 2 or 3 inch pieces and add to stockpot.
4
Use a small knife or corn zipper to remove the kernels; reserve for another use (freezing them if necessary). Cut the stripped cobs into 2- or 3-inch pieces and add them to the pot.
5
Bring stockpot to a boil, then reduce the heat to medium-low; cover and cook undisturbed for about 1 hour or until very fragrant.
6
Strain the broth and discard solids.
7
The broth can be used right away; or let it cool to room temperature, then portion and refrigerate or freeze for future use.