Corn Cob Soup Stock Recipe

Bowl of Broth

After removing the kernels from the corn cobs for another recipe, don't throw those cobs away! They're about to become the star of your soup stock. The process is similar to making homemade vegetable stock or bone broth, but uses only a few simple ingredients so you don't overpower the subtle corn flavor from the cobs. This stock makes a great base for corn chowder, soups, stews, risotto, or any recipe that calls for  vegetable broth.


  • 4-6 corn cobs, kernels removed
  • 8 cups water
  • 1 onion, peeled and roughly chopped
  • 2 celery stalks, roughly chopped
  • 1/2 cup fresh parsley, roughly chopped
  • 1/2 tsp whole peppercorns
  • Salt to taste


  1. In a large pot, bring 8 cups of water to a boil over high heat.
  2. Once the water is boiling, add all ingredients to the pot.
  3. Reduce the heat to low, cover the pot, and simmer gently for 45-60 minutes. 
  4. Once the flavors have infused into the stock, remove from heat and let cool slightly.
  5. Using a fine mesh strainer or cheesecloth, strain the stock into a clean bowl or another pot. Discard the solids (or compost them if you're feeling eco-friendly!).
  6. Taste the stock and season with additional salt and pepper as desired. Remember, this is just a base for other dishes, so you want it to be flavorful but not too salty.
  7. Store or Use Immediately. This stock will keep in the fridge for up to 5 days, or you can freeze it and enjoy the flavor of peak-season corn for months to come.

Now you have a rich, flavorful corn cob soup stock ready to elevate your dishes with that sweet, corny goodness.

What's your favorite way to use foods that would otherwise be discarded? Tell us in the comments!