I read about this online and my little frugal heart skipped a beat. You take corn cobs that have had the nibblets cut or eaten off the cob and make a vegetable stock for soups. Not only do you get double duty from the corn, you get stock for you soup. I’ve not tried this yet…and I was so excited because my local grocery store had a flyer that said 3 ears of corn for $1.00. I guess they got sold out because there wasn’t a bit of corn to be had when I went shopping yesterday.
But the recipe is that you cover the cobs with water (a couple of inches over them is fine), boil and then reduce to a simmer for about an hour. Then you have stock.
I’m going to keep our used cobs in some sort of container (trying to avoid a baggie) in the freezer until I enough to make a nice bit of stock. My frozen soup supply has dwindled and I need to make more.