So have you ever made corn stock??? Super simple and is the base ingredient for our Summer Corn Chowder. To make corn stock, take about 12 ears of raw corn with the kernels cut off. Put in a large stockpot and add aromatic herbs – garlic, parsley, thyme, and black peppercorns. Cover with water and bring to a boil. Reduce heat and simmer for a few hours. Strain off herbs and use now or freeze for soups and stews this winter. So flavorful! We will feature our Summer Corn Chowder this week. Can’t wait for you to try it!💕
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