Scampi Bowl
- Total:
- 1 hr 55 min
- Prep:
- 40 min
- Cook:
- 1 hr 15 min
- Yield:
- 6 servings
- Level:
- Intermediate
Ingredients
Soup:
Corn Broth:
Garlic Croutons:
Directions
Soup:
In a large stockpot, melt butter over medium heat and saute onions until translucent, about 5 minutes. Add potatoes, 1 teaspoon of salt, and saffron. Saute for 1 minute. Increase heat to high and add Corn Broth. Bring to a boil, cover, and reduce to a simmer. Cook for 15 minutes. Add scampi, corn kernels, and tomatoes. Cover and cook for another 5 minutes. Season with 1 tablespoon of salt.
Garnish with basil and 2 Garlic Croutons.
Corn Broth:
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:
Toast the slices of French bread and rub each piece with the garlic cloves. Butter the toast and set aside.
Recipe courtesy The Cookworks, 2003
Buffalo Chicken Crescent Ring
Now Playing
Buffalo Chicken Crescent Ring 00:29
Now Playing
Whole Roasted Stuffed Cauliflower 00:42
Now Playing
Mint Julep Cupcakes 01:29
Now Playing
Asparagus Fettuccine Carbonara 00:51
Now Playing
Now Playing
Now Playing
Ina's Parmesan Chicken 04:10
Now Playing
Snowy Pink Coconut Bundt Cake 01:02
IDEAS YOU'LL LOVE
