Description
Don’t throw out those cobs! You can make this amazing corn cob broth, great for a soup base, sipping, or stir frying.
Ingredients
Scale
- 4 corn cobs, kernels removed with knife
- 4 sprigs thyme
- 2 bay leaves
- 3 cloves garlic
- 1 tablespoon poultry seasoning
- 2 teaspoons celery salt
- 1/2 teaspoon turmeric
- 1 teaspoon garlic powder
- 8–12 cups filtered water
Instructions
- Combine all ingredients in a large pot. Bring to a boil, then simmer on low for 1 to 3 hours.
- Drain the bay leaves and leftover corn cobs for compost.
- Store the cob broth in an airtight container fridge for up to 5 days, or in a freezer-safe container for up to 3 months.