Recipe courtesy of Michael Symon
Episode: Crayon Craziness
Total:
2 hr 35 min
Active:
25 min
Yield:
8 servings
Level:
Intermediate

Ingredients

Directions

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.

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.

IDEAS YOU'LL LOVE

Creamed Corn Bread Pudding

Recipe courtesy of Nancy Fuller

Corned Beef and Cabbage

Recipe courtesy of Robert Irvine

Hot Corn Dip

Recipe courtesy of Trisha Yearwood

Lobster Ravioli with Crabmeat Cream Sauce

Recipe courtesy of Lilly's Gastronomia Italiana

Creamy Corn Polenta

Recipe courtesy of Giada De Laurentiis

Sour Cream Coffee Cake

Recipe courtesy of Ina Garten

Whipped Cream

Recipe courtesy of Alton Brown

Sweet Corn Chowder

Corned Beef and Cabbage

Recipe courtesy of Tyler Florence

Craveworthy Eats 3 Videos

Crave-Worthy Egg Sandwich 03:24

Claire puts her own spin on a bacon, egg and cheese breakfast sandwich.

Browse Reviews By Keyword

          On TV

          The Pioneer Woman

          9:30am | 8:30c

          Giada at Home

          10am | 9c

          Giada at Home

          10:30am | 9:30c

          Giada at Home

          11am | 10c

          Giada Entertains

          11:30am | 10:30c

          The Pioneer Woman

          1:30pm | 12:30c
          On Tonight
          On Tonight

          Diners, Drive-Ins and Dives

          8pm | 7c

          Burgers, Brew & 'Que

          4:30am | 3:30c

          Get Cooking