Creamed Corn (Michael Symon) |
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Prep Time: 25 Minutes Cook Time: 130 Minutes |
Ready In: 155 Minutes Servings: 8 |
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Ingredients:
8 ears corn |
1 quart chicken stock |
4 ounces cream |
1 pinch saffron |
4 ounces white wine |
4 tablespoons olive oil |
8 ounces diced bacon |
1 onion, minced |
2 yellow peppers, small dice |
3 cloves garlic, minced |
12 ounces rock shrimp |
12 ounces calamari, cut into rings |
Directions:
1. Shuck the corn and remove the kernels. Reserve the ears. Place ears in 8-quart stockpot and cover with stock, cream, saffron and white wine and simmer for 45 minutes. Strain liquid.
2. In an 8-quart saucepan over medium heat and add 4 tablespoons of olive oil. Add bacon and cook until crisp for about 4 minutes. Add onion, peppers and garlic and sweat for 4 minutes. Add corn kernels and continue to sweat for 4 to 6 minutes. Add saffron liquid and simmer for 1 hour or until corn is tender. Add seafood and cook for about 3 more minutes making sure not to overcook seafood.
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