Calamari Chowder With Mussels and Roasted Corn
Ingredients
  • 3each ears of fresh cornpeel back the husks and remove the silk only
  • 1tablespoon corn oil
  • 4slices baconfinely chopped
  • 1each medium onionfinely chopped
  • 1in leektrimmed and rinsed, sliced in quarters, lengthwise chopped
  • 3each garlic clovesminced
  • 2tablespoons all-purpose flour
  • 1cup half-and-half cream
  • 1cup milk
  • 2cups clam juice
  • 1cup Dry white wine
  • 2tablespoons white grits
  • Salt and freshly ground white pepper
  • 1pound Mussels
  • 1/2pound Fisherman’s Pride® calamari rings
  • 1tablespoon finely chopped dill
  • 1tablespoon finely chopped dill
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.