Ingredients
6 ears corn, shaved and cut in half
1 onion, cut in wedges
1 carrot, chopped
1 stalk celery, chopped
4 sprigs parsley
2 sprigs thyme
1/2 teaspoon whole black peppercorns
Preparation
Place vegetables in large pot; add 10 cups water, parsley, thyme, and peppercorns.
Simmer, uncovered, 20 minutes; strain liquid; discard solids. Use immediately or freeze in airtight containers up to 3 months.
