As some might have gathered from reading previous “Slice It, Dice It, Serve It” installments, I’m fond of home preservation projects —jams, pickles, ferments and especially stock. During local corn season, I get 12 ears of corn almost every week and a lot of it ends up sheared off the cob, bagged and frozen for winter cornbread, soups and chilis. So what to do with all those cobs? Make stock.

Corn stock is light, a little sweet and has a delightful corn aroma. It makes an excellent base for corn chowder, whether for vegan dishes or clam, crab or chicken options. It can be frozen in small portions for braising greens or to take a pot of grits or polenta to the next level. 

Corn Chowder Directions:

1. Remove corn kernels from the cob and reserve for another use. Add cobs to a stock pot large enough for the remaining ingredients.*

2. Add the onion, celery, herbs and spices to the stock pot with the water. Bring the pot to a boil before reducing heat to a gentle simmer. Allow to simmer on stovetop for two hours.**
3. Strain stock and allow it to cool before storing. Stock will keep for 1 week refrigerated, or freeze in appropriate volume for future use.

 *Before adding cobs and onion to a stock pot, consider roasting them to develop additional flavor. Roast at 425°F for 20 minutes or so or char lightly on the grill. 

 **The stock can also be made in a pressure cooker; make sure not to fill above the cooker’s max fill line. Cook for 30 minutes at high pressure, allowing the pot to release naturally for 20 minutes before releasing the rest of the way. 

 While prepping onion, celery, green pepper and garlic, boil potatoes in the corn stock. The potatoes will break down and add starch and body to this roux-less chowder.

1. Sweat onion, celery and green pepper in a bit of cooking fat in a heavy- bottomed stock pot or Dutch oven. Add salt to bring out the liquid while they cook, until all are softened and the onion turns translucent.
2. Add in spices and garlic after most of the water released from the aromatics has evaporated to bloom the spice and soften the garlic. 
3. With a fork or potato masher, mash up the softened russet potatoes in the corn stock. 
4. Add red potatoes to the cooking pot before pouring in the corn stock, bringing the pot to a boil.
5. Drop to a simmer and add reserved corn kernels. For additional creaminess, blend some of the corn before adding.
6. Season with salt and pepper to taste, and a splash or two of vinegar to liven up the soup.

Tips for making with animal proteins:

1. Remove corn kernels from the cob and reserve for another use. Add cobs to a stock pot large enough for the remaining ingredients.*
2. Add the onion, celery, herbs and spices to the stock pot with the water. Bring the pot to a boil before reducing heat to a gentle simmer. Allow to simmer on stovetop for two hours.**
3. Strain stock and allow it to cool before storing. Stock will keep for 1 week refrigerated, or freeze in appropriate volume for future use.