Corn Broth - cooking recipe

Ingredients

8 ears corn
12 cups water

Preparation

Rinse the corn, then remove the husks and silks, discarding any blackened spots of silk; cut into 2 or 3 inch pieces and place in stockpot with water.
Cut corn from cob and reserve kernels for another use.
Cut cob into 2 or 3 inch pieces and add to stockpot.
Use a small knife or corn zipper to remove the kernels; reserve for another use (freezing them if necessary). Cut the stripped cobs into 2- or 3-inch pieces and add them to the pot.
Bring stockpot to a boil, then reduce the heat to medium-low; cover and cook undisturbed for about 1 hour or until very fragrant.
Strain the broth and discard solids.
The broth can be used right away; or let it cool to room temperature, then portion and refrigerate or freeze for future use.