Creamed Corn

Directions

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