Corn Stock

Ingredients

• 3  scraped corn cobs reserved from Grilled Corn Kernels
• 2  garlic cloves minced
• 1 small onion unpeeled sliced
• 14.5 ounce vegetable broth canned

Equipment

• bowl
• sieve
• dutch oven

Directions

1. Coat a large Dutch oven with cooking spray, and place over medium-high heat until hot.
2. Add onion and garlic; saut 5 minutes.
3. Add corn cobs and broth; bring to a boil. Reduce heat, and simmer, uncovered, 1 hour.
4. Remove from heat; cover and let stand 30 minutes. Strain mixture through a sieve in a large bowl; discard solids.
5. Shortcut: Substitute 3 (14 1/2-ounce) cans vegetable broth for the 5 cups Corn Stock in the Hopi Indian Stew With Posole and the Tortilla Soup.