re: Anyone a fan of better than bouillon products?

I have been tempted but not jumped on it in some cases for a good cause. When making a corn rich soup I will throw in the fresh cobs into a pot and boil/simmer or a few hours and get a very rich product as a result. Their is one ( that I want to try just to see how it works out. It is a crab stock web site on my old computer that I need to search for to seek the company out. It is a bit pricey at @ 20 bucks, but I think in a seafood gumbo or courtboullion it has a very good possibility for success.