Creamed Corn

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  • Level: Intermediate
  • Total: 2 hr 35 min
  • Prep: 25 min
  • Cook: 2 hr 10 min
  • Yield: 8 servings
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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.