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Really Nice!

Mirai Corn Season is Here

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We have 17 bags in the freezer, each with about 1.5 cups of corn. We cut up the corn cobs, put them in a couple bags with a bay leaf, ten or so black peppercorns, and a 1/2 gallon of water. Cooked it at 185f for about four hours and then let it sit overnight in the water bath. Chilled it for a day and then strained and packed it up into 2-cup portions, got 6 bags of that.

 

The intensity of flavor in this corn stock is incredible. I'm looking forward to making Nell's corn soup with Dungeness crab.

 

http://www.thegourmetreview.com/dine/white-corn-soup-with-dungeness-crab-recipe/

 

I'll replace the chicken stock with the corn cob stock.

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