Rating: 3.5 stars
14 Ratings
  • 5 star values: 5
  • 4 star values: 2
  • 3 star values: 3
  • 2 star values: 3
  • 1 star values: 1
  • 14 Ratings

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

The Martha Stewart Show, April Spring 2008, The Martha Stewart Show, Episode 3148

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Yield:
Makes about 6 cups
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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Reviews

14 Ratings
  • 5 star values: 5
  • 4 star values: 2
  • 3 star values: 3
  • 2 star values: 3
  • 1 star values: 1