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Calamari Chowder with Mussels and Roasted Corn
Courtesy of Ruggiero Seafood
Serve With:
Crusty bread and sprinkle with dill.
Servings: 4
Prep Time: 30 Min.
Cook Time: 20 Min.
What you need:
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+ 3 ears 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 leek, trimmed and rinsed, slice in quarters lengthwise, chopped
+ 3 garlic cloves, minced
+ 2 Tbsp. all-purpose flour
+ 1 c. half-and-half cream
+ 1 c. milk
+ 2 c. clam juice
+ 1 c. dry white wine
+ 2 Tbsp. white grits
+ Salt and freshly ground white pepper
+ 1 lb. mussels
+ 1/2 lb. of Fisherman's Pride calamari rings
+ 1 Tbsp. finely chopped dill
What to do:
1. Preheat the oven to 400 degrees. 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.
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 min.
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 min.. Add the mussels and cook for another 5 min. until open, adding the calamari for the last 2 min. of cooking.
4. Sprinkle with dill and serve with crusty bread.