Use this great corn stock recipe when making Emeril Lagasse's Chilled Corn and Crawfish Soup with Creme Fraiche and Chives.
- 4 corn cobs (kernels removed)
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.
SourceThe Martha Stewart Show, April Spring 2008