Ingredients
3 tablespoons unsalted butter
6 corncobs, reserved from Gnudi with Roasted-Corn Sauce, broken into pieces
2 celery stalks, coarsely chopped
1 carrot, coarsely chopped
1 large onion, coarsely chopped
1 jalapeno chile, halved lengthwise
4 garlic cloves, crushed
7 whole black peppercorns
4 sprigs fresh flat-leaf parsley
2 sprigs fresh thyme
10 cups water
Preparation
Melt butter in a stockpot over medium-high heat. Add corncobs, celery, carrot, onion, jalapeno, garlic, peppercorns, and herbs, and cook, stirring often, for 10 minutes. Add water, and bring to a boil. Reduce heat, and simmer 45 minutes.
Pour through a fine sieve, pressing on solids to extract as much liquid as possible. Discard solids. Stock can be refrigerated in an airtight container for up to 3 days or frozen for up to 1 month.
