| Level: | Intermediate |
| Total: | 2 hr 35 min |
| Prep: | 25 min |
| Cook: | 2 hr 10 min |
| Yield: | 8 servings |
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
Instructions
- 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.
Nutrition Facts
| Serving Size | 1 of 8 servings |
| Calories | 462 |
| Total Fat | 27 g |
| Saturated Fat | 9 g |
| Carbohydrates | 30 g |
| Dietary Fiber | 3 g |
| Sugar | 10 g |
| Protein | 26 g |
| Cholesterol | 209 mg |
| Sodium | 452 mg |
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 ears…place the ears in the stock pot and add ingredients. You mean kernels – right? Please proof read.
I can’t belive you messed with a good thing. The recipe prints out so small I can hardly read it. Please go back to the former website. I have printed out an entire book full of recipes and use them constantly. This is a MESS.