Recipe courtesy of Michael Symon
Episode: Crayon Craziness
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Total:
2 hr 35 min
Prep:
25 min
Cook:
2 hr 10 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.

Get the Recipe

Whole Roasted Stuffed Cauliflower

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