Ingredients

• 1/4 cup butter
• 2 large Vidalia onions, halved and thinly sliced
• 16 new potatoes, halved
• 1 teaspoon kosher salt, plus 1 tablespoon
• 1/4 teaspoon saffron
• Corn Broth, recipe follows
• 2 pounds raw scampi, peeled, tail on, deveined, butterflied
• 1 cup corn kernels, reserved from Corn Broth
• 1 cup cherry tomatoes, halved
• 1/2 cup basil, torn into large pieces, for garnish
• 12 Garlic Croutons, recipe follows
• 8 ears corn
• 6 cups water
• 1 teaspoon kosher salt
• 12 slices French baguette, cut on the bias
• 2 garlic cloves
• 1/4 cup softened butter

Instructions

1. In a large stockpot, melt butter over medium heat and saute onions until translucent, about 5 minutes. Add potatoes, 1 teaspoon of salt, and saffron. Saute for 1 minute. Increase heat to high and add Corn Broth. Bring to a boil, cover, and reduce to a simmer. Cook for 15 minutes. Add scampi, corn kernels, and tomatoes. Cover and cook for another 5 minutes. Season with 1 tablespoon of salt. Garnish with basil and 2 Garlic Croutons.
2. Cut the kernels off 2 of the corn cobs and reserve for later. Grate the kernels off the remaining cobs, making sure to keep all the corn milk. Cut all 8 cobs into smaller pieces, about 2 inches long. Place corn milk, cobs, salt and water in a saucepan. Bring to a boil, reduce heat and simmer for 30 minutes. Strain broth and reserve.
3. Toast the slices of French bread and rub each piece with the garlic cloves. Butter the toast and set aside.