Calamari Chowder With Mussels and Roasted Corn - Ginsberg's Foods

Calamari Chowder With Mussels and Roasted Corn

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 Calamari Chowder With Mussels and Roasted Corn
Calamari Chowder With Mussels and Roasted Corn
Votes: 1
Rating: 5
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Rate this recipe!
Servings
Ingredients
  • 3 each ears of fresh corn peel back the husks and remove the silk only
  • 1 tablespoon corn oil
  • 4 slices bacon finely chopped
  • 1 each medium onion finely chopped
  • 1 in leek trimmed and rinsed, sliced in quarters, lengthwise chopped
  • 3 each garlic cloves minced
  • 2 tablespoons all-purpose flour
  • 1 cup half-and-half cream
  • 1 cup milk
  • 2 cups clam juice
  • 1 cup Dry white wine
  • 2 tablespoons white grits
  • Salt and freshly ground white pepper
  • 1 pound Mussels
  • 1/2 pound Fisherman’s Pride® calamari rings
  • 1 tablespoon finely chopped dill
  • 1 tablespoon finely chopped dill
Servings
Ingredients
  • 3 each ears of fresh corn peel back the husks and remove the silk only
  • 1 tablespoon corn oil
  • 4 slices bacon finely chopped
  • 1 each medium onion finely chopped
  • 1 in leek trimmed and rinsed, sliced in quarters, lengthwise chopped
  • 3 each garlic cloves minced
  • 2 tablespoons all-purpose flour
  • 1 cup half-and-half cream
  • 1 cup milk
  • 2 cups clam juice
  • 1 cup Dry white wine
  • 2 tablespoons white grits
  • Salt and freshly ground white pepper
  • 1 pound Mussels
  • 1/2 pound Fisherman’s Pride® calamari rings
  • 1 tablespoon finely chopped dill
  • 1 tablespoon finely chopped dill
Calamari Chowder With Mussels and Roasted Corn
Votes: 1
Rating: 5
You:
Rate this recipe!
Instructions
  1. Preheat the oven to 400 degrees. Lay the corn ears on the top rack of the oven and roast for 30 minutes. When cool enough to handle, cut the kernels off the cobs and reserve.
  2. 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 minutes.
  3. 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.
  4. Sprinkle with dill and serve with crusty bread.
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