Creamed Corn

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


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


  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.
Let's Get Cooking!

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2 Reviews


Nearly everything about this recipe seems to be wrong. You call this recipe Creamed Corn but at the end you add 24 ounces of shrimp and calamari. Isn't this more of a chowder?Also...Shuck the corn, remove kernels, reserve the the ears in the stock pot and add ingredients. You mean kernels - right? Please proof read.<br />

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