9 cups water
6 corn cobs, husks and silk removed, kernels removed and reserve (for use in the chowder recipe below)
2 medium carrots, coarsely chopped
2 celery stalks, with leaves, coarsely chopped
1 leek, washed well and coarsely chopped
1 candy onion with skin, coarsely chopped
1 garlic bulb, quartered
5 sprigs fresh parsley, torn
2 sprigs fresh thyme, (optional)
1 bay leaf, (optional)
1 teaspoon whole peppercorns
In a large stockpot, combine all ingredients, cover and brings to a hard boil. Remove the lid, reduce the heat to medium-high and simmer for 1.5 hours.
Allow the stock to cool, until it can be handled. With a large metal strainer, cheesecloth or my personal favorite, a nut milk bag, strain the stock and use immediately, refrigerate in a covered container for up to a week or freeze!