If you went out and snapped up the last bit of corn in this long, weird season, as I did, consider making vegan corncob broth for winter chowders. Inspired by the recipe in the excellent Paley’s Place Cookbook that I reviewed for last year’s EW procrastinator’s gift giving guide, I’ve been waiting all year.
All you need to do is blanch the corn on the cob, remove the kernels for freezing, then let the corncobs simmer in salted water with some fresh herbs for about 15 minutes. I added bay leaf and thyme. There were 6-7 cobs to 3-4 quarts of water. You could even add some other vegetables or onions or garlic, I suppose, but the clean, corny taste of just the corncobs is perfect as is. Freeze in 4-cup containers for soups.