Ingredients

Soup:

• 1/4 cup butter
• 2 large Vidalia onions, halved and thinly sliced
• 16 new potatoes, halved
• 1 teaspoon kosher salt, plus 1 tablespoon
• 1/4 teaspoon saffron
• Corn Broth, recipe follows
• 2 pounds raw scampi, peeled, tail on, deveined, butterflied
• 1 cup corn kernels, reserved from Corn Broth
• 1 cup cherry tomatoes, halved
• 1/2 cup basil, torn into large pieces, for garnish
• 12 Garlic Croutons, recipe follows

Directions

Corn Broth:

8 ears corn

6 cups water

1 teaspoon kosher salt

Cut the kernels off 2 of the corn cobs and reserve for later. Grate the kernels off the remaining cobs, making sure to keep all the corn milk. Cut all 8 cobs into smaller pieces, about 2 inches long. Place corn milk, cobs, salt and water in a saucepan. Bring to a boil, reduce heat and simmer for 30 minutes. Strain broth and reserve.

Garlic Croutons:

12 slices French baguette, cut on the bias

2 garlic cloves

1/4 cup softened butter

Toast the slices of French bread and rub each piece with the garlic cloves. Butter the toast and set aside.