Scampi Bowl

Directions

1. 1
   In a large stockpot, melt butter over medium heat and saute onions until translucent, about 5 minutes.
2. 2
   Add potatoes, 1 teaspoon of salt, and saffron.
3. 3
   Saute for 1 minute.
4. 4
   Increase heat to high and add Corn Broth.
5. 5
   Bring to a boil, cover, and reduce to a simmer.
6. 6
   Cook for 15 minutes.
7. 7
   Add scampi, corn kernels, and tomatoes.
8. 8
   Cover and cook for another 5 minutes.
9. 9
   Season with 1 tablespoon of salt.
10. 10
    Garnish with basil and 2 Garlic Croutons.
11. 11
    8 ears corn
12. 12
    6 cups water
13. 13
    1 teaspoon kosher salt
14. 14
    Cut the kernels off 2 of the corn cobs and reserve for later.
15. 15
    Grate the kernels off the remaining cobs, making sure to keep all the corn milk.
16. 16
    Cut all 8 cobs into smaller pieces, about 2 inches long.
17. 17
    Place corn milk, cobs, salt and water in a saucepan.
18. 18
    Bring to a boil, reduce heat and simmer for 30 minutes.
19. 19
    Strain broth and reserve.
20. 20
    12 slices French baguette, cut on the bias
21. 21
    2 garlic cloves
22. 22
    1/4 cup softened butter
23. 23
    Toast the slices of French bread and rub each piece with the garlic cloves.
24. 24
    Butter the toast and set aside.