Creamed Corn

• 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.
2. Reserve the ears.
3. Place ears in 8-quart stockpot and cover with stock, cream, saffron and white wine and simmer for 45 minutes.
4. Strain liquid.
5. In an 8-quart saucepan over medium heat and add 4 tablespoons of olive oil.
6. Add bacon and cook until crisp for about 4 minutes.
7. Add onion, peppers and garlic and sweat for 4 minutes.
8. Add corn kernels and continue to sweat for 4 to 6 minutes.
9. Add saffron liquid and simmer for 1 hour or until corn is tender.
10. Add seafood and cook for about 3 more minutes making sure not to overcook seafood.

corn, chicken, cream, saffron, white wine, olive oil, bacon, onion, yellow peppers, garlic, shrimp, calamari

Taken from www.foodnetwork.com/recipes/michael-symon/creamed-corn-recipe.html (may not work)