Best Vegetable Corn Stock Recipes

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VEGETABLE CORN STOCK



Vegetable Corn Stock image

Use this stock to make soups, sauces, and risottos. To shave kernels, cut off tip of cob and stand the ear in a wide bowl to catch the kernels. Then with a very sharp knife, slice downward.

Provided by Martha Stewart

Categories     Soup Recipes

Time 35m

Yield Makes 2 quarts

Number Of Ingredients 7

6 ears corn, shaved and cut in half
1 onion, cut in wedges
1 carrot, chopped
1 stalk celery, chopped
4 sprigs parsley
2 sprigs thyme
1/2 teaspoon whole black peppercorns

Steps:

  • Place vegetables in large pot; add 10 cups water, parsley, thyme, and peppercorns.
  • Simmer, uncovered, 20 minutes; strain liquid; discard solids. Use immediately or freeze in airtight containers up to 3 months.

BASIC VEGETABLE STOCK



Basic Vegetable Stock image

This is a good basic stock, and is perfect for vegetarians!

Provided by Stan Webber

Categories     Soups, Stews and Chili Recipes     Broth and Stock Recipes

Time 50m

Yield 12

Number Of Ingredients 11

1 tablespoon olive oil
1 large onion
2 stalks celery, including some leaves
2 large carrots
1 bunch green onions, chopped
8 cloves garlic, minced
8 sprigs fresh parsley
6 sprigs fresh thyme
2 bay leaves
1 teaspoon salt
2 quarts water

Steps:

  • Chop scrubbed vegetables into 1-inch chunks. Remember, the greater the surface area, the more quickly vegetables will yield their flavor.
  • Heat oil in a soup pot. Add onion, celery, carrots, scallions, garlic, parsley, thyme, and bay leaves. Cook over high heat for 5 to 10 minutes, stirring frequently.
  • Add salt and water and bring to a boil. Lower heat and simmer, uncovered, for 30 minutes. Strain. Discard vegetables.
  • Other ingredients to consider: mushrooms, eggplant, asparagus (butt ends), corn cobs, fennel (stalks and trimmings), bell peppers, pea pods, chard (stems and leaves), celery root parings, marjoram (stems and leaves), basil, potato parings . . . Get the idea?

Nutrition Facts : Calories 37.4 calories, Carbohydrate 5.9 g, Fat 1.4 g, Fiber 1.9 g, Protein 1.3 g, SaturatedFat 0.2 g, Sodium 226.6 mg, Sugar 1.8 g

HOMEMADE CORN BROTH



Homemade Corn Broth image

Just when you think a sweet, crisp ear of corn can't get better, this recipe shows that the goodness keeps on giving long after the last kernel is eaten. The stock is made from the empty cobs once the kernels have been cut off. Use it as you would vegetable stock in your favorite recipes.

Provided by Jennifer Perillo

Time 35m

Yield 6 cups

Number Of Ingredients 6

5 cooked ears of corn
1 teaspoon kosher salt
10 whole peppercorns, black or white
2 cloves garlic, smashed
1 dried bay leaf
1 medium onion, peeled and cut in half

Steps:

  • Using a sharp knife, cut the kernels off the cob; reserve the kernels for a later use.
  • Using the side of a spoon or a butter knife, scrape down the sides of the cobs into a deep stockpot to release the "milk" and loosen any bits of corn. Add 8 cups water to the pot, along with the salt, peppercorns, garlic, bay leaf and onion. Bring to a boil over medium-high heat. Reduce the heat to medium low and let the broth cook for 20 minutes. Let cool slightly.
  • Pour the broth through a fine-mesh sieve to strain out the vegetables and bits of corn (a pot lined with cheesecloth works well too). The broth is now ready to use as a base for soups, stews and sauces. If not using immediately, transfer to glass jars and let cool completely. Store tightly covered in the fridge for up to 1week, or in the freezer for up to 2 months.
  • Technique Tip: Break the ears in half before cutting off the kernels. The smaller size and flat edge where it's broken allows for a sturdier grip when holding the cob on a cutting board.

CREAMY CORN AND VEGETABLE SOUP



Creamy Corn and Vegetable Soup image

Provided by Ellie Krieger

Categories     appetizer

Time 25m

Yield 6 servings, 1 1/2 cups per serving

Number Of Ingredients 11

4 cups fresh corn kernels or 2 (10-ounce) packages frozen, thawed
2 cups nonfat milk
1 tablespoon olive oil
1 large onion, diced (about 2 cups)
1 medium red bell pepper, seeded and diced (about 1 cup)
1 medium zucchini, (about 1/2 pound) diced
2 cups low-sodium chicken or vegetable broth
2 plum tomatoes, seeded and diced
3/4 teaspoon salt
Freshly ground black pepper
1/2 cup fresh basil leaves, cut into ribbons

Steps:

  • Put 2 cups of the corn and the milk into a blender or food processor, until smooth. Set aside.
  • Heat the oil in a large soup pot over a medium-high heat. Add the onion, bell pepper, and zucchini and cook, stirring until the vegetables are tender, about 5 minutes. Add the remaining 2 cups of corn and the broth and bring to a boil. Add the pureed corn and tomatoes and cook until warmed through, but not boiling. Add the salt and season with pepper. Serve garnished with the basil ribbons.

BASIC VEGETABLE STOCK



Basic Vegetable Stock image

Provided by Food Network

Time 1h55m

Yield about 8 cups

Number Of Ingredients 11

1 tablespoon olive oil
4 large onions, quartered
2 large carrots, quartered, tops reserved
8 large garlic cloves, crushed
2 large leeks, washed, trimmed, tough outer leaves removed
1 large sprig thyme
1 large sprig rosemary
1 bay leaf
6 whole black peppercorns
1 whole clove
3 quarts water

Steps:

  • Preheat oven to 400 degrees F.
  • In a large bowl toss the oil with onions, carrots, garlic, leeks and arrange them in a roasting pan.
  • Place pan in oven and roast, stirring once, for 45 minutes or until golden brown and tender.
  • In a large saucepan or stock pot combine the roasted vegetables with carrot tops, thyme, rosemary, bay leaf, peppercorns, clove and water. Bring to a boil, reduce heat and simmer, stirring occasionally for 1 hour or until the broth is reduced to about 8 cups. Strain.
  • Additions for Summer Stock: summer squash, tomatoes, green beans, eggplant, bell peppers, corn cobs, marjoram, oregano, basil.
  • Instead of first roasting vegetables, saute them over high heat for 5 to 10 minutes or until vegetables begin to brown. Complete recipe as above.
  • Additions for Winter Stock: celery root, parsley root, dried sage, mushrooms (both dried or 1 pound fresh).

CORN STOCK



Corn Stock image

Use this great corn stock recipe when making Emeril Lagasse's Chilled Corn and Crawfish Soup with Creme Fraiche and Chives.

Provided by Martha Stewart

Categories     Soup Recipes

Yield Makes about 6 cups

Number Of Ingredients 1

4 corn cobs (kernels removed)

Steps:

  • Place corn cobs and 2 quarts water in a medium saucepan. Bring to a boil over high heat and immediately reduce to a simmer. Let simmer for 45 minutes. Remove from heat and let cool. Use immediately or keep refrigerated in an airtight container for up to 1 week.

EASY VEGETARIAN CORN CHOWDER



Easy Vegetarian Corn Chowder image

Creamed corn, whole kernel corn, half-and-half and milk go into this quick corn chowder made with vegetable broth.

Provided by Annette Hartman

Categories     Soups, Stews and Chili Recipes     Soup Recipes     Cream Soup Recipes

Time 35m

Yield 6

Number Of Ingredients 13

6 tablespoons butter
¼ cup diced onion
½ cup diced celery
6 tablespoons all-purpose flour
2 (14.5 ounce) cans vegetable broth
2 (15 ounce) cans creamed corn
1 (15 ounce) can whole kernel corn, drained
2 tablespoons shredded carrot
1 cup half-and-half cream
¾ cup skim milk
½ teaspoon ground nutmeg
¼ teaspoon ground black pepper
1 pinch salt

Steps:

  • In a large saucepan over medium heat, melt butter. Cook onions and celery in butter 3 minutes. Whisk in flour and cook 6 minutes more, until light brown. Whisk in broth and simmer 10 minutes.
  • Stir in creamed corn, corn, carrot, half-and-half, milk, nutmeg, pepper and salt. Simmer over low heat 10 minutes more.

Nutrition Facts : Calories 390.4 calories, Carbohydrate 55.9 g, Cholesterol 46.1 mg, Fat 18 g, Fiber 4.4 g, Protein 8.6 g, SaturatedFat 10.5 g, Sodium 1064.8 mg, Sugar 11.4 g

EASY CORN STOCK



Easy Corn Stock image

Provided by Martha Stewart

Categories     Soup Recipes

Yield Makes about 4 cups

Number Of Ingredients 2

1 white onion, peeled and quartered
5 corn cobs (kernels removed)

Steps:

  • Place onion, corn cobs, and 2 quarts water in a medium saucepan. Bring to a boil over high heat and immediately reduce to a simmer. Let simmer for 45 minutes. Remove from heat and let cool. Strain, and use immediately or keep refrigerated in an airtight container for up to 1 week.

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