Calamari Chowder With Mussels and Roasted Corn
• 3 ears of Fresh corn, peel back the husks and remove the silk only
• 1 Tbsp Corn oil
• 4 slices Bacon, finely chopped
• 1 medium Onion, finely chopped
• 1 inch Leek, trimmed and rinsed, sliced in quarters, lengthwise chopped
• 3 Garlic cloves, minced
• 2 Tbsp All-purpose flour
• 1 cup Half-and-half cream
• 1 cup Milk
• 2 cups Clam juice
• 1 cup Dry white wine
• 2 Tbsp White grits
• Salt and freshly ground white pepper
• 1 lb Mussels
• 1/2 lb Fisherman’s Pride® Calamari Rings
• 1 Tbsp Finely chopped dill
Directions
- Preheat the oven to 400°F. Lay the corn ears on the top rack of the oven and roast for 30 min. When cool enough to handle, cut the kernels off the cobs and reserve.
- Heat a large pot over medium heat. Add the corn oil. When hot, add the bacon and cook until rendered and beginning to crisp. Add the onion, leek and garlic. Cook until they have wilted, about 5 min.
- Stir in the flour and then the half-and half cream, milk, clam juice and wine. Bring to a boil, whisk in the grits to thicken. Taste for seasoning. Add the corn and cook for 3 minutes. Add the mussels and cook for another 5 minutes until open, adding the calamari for the last 2 minutes of cooking.
- Sprinkle with dill and serve with crusty bread.
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