| Level: | Intermediate |
| Total: | 1 hr 55 min |
| Prep: | 40 min |
| Cook: | 1 hr 15 min |
| Yield: | 6 servings |
Ingredients
- 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
- 8 ears corn
- 6 cups water
- 1 teaspoon kosher salt
- 12 slices French baguette, cut on the bias
- 2 garlic cloves
- 1/4 cup softened butter
Instructions
- 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.
- 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.
- Toast the slices of French bread and rub each piece with the garlic cloves. Butter the toast and set aside.
Nutrition Facts
| Serving Size | 1 of 6 servings |
| Calories | 564 |
| Total Fat | 18 g |
| Saturated Fat | 10 g |
| Carbohydrates | 93 g |
| Dietary Fiber | 10 g |
| Sugar | 20 g |
| Protein | 14 g |
| Cholesterol | 41 mg |
| Sodium | 1748 mg |
Reviews
nice and light, great flavor…the corn broth has a unique taste for a soup base. Try this one….you won’t be disappointed.