Recipe by tornadoes three
I have never been a huge fan of chowder. Chalk it up to a traumatic experience as a child. However, this chowder is FULL of flavor and one that I use often. To cut down on prep time, use cooked lobster meat, available in some fish markets and supermarkets, or follow the directions below for cooking frozen lobster tails. Bon Appetit 2002
Top Review by Chops210
I make this same recipe. When I serve it to company, they ask me when I'm opening my restaurant. I cut back to half the corn and do not puree it. I add the bacon and lobster to the soup during the last 5 minutes of cooking. Sometimes I also add some haddock or white fish to it. This chowder is so delicious.
- 20 ounces frozen uncooked lobster tails, thawed or 1 lb freshly cooked lobster meat, cut into bite-size pieces
- 8 cups frozen corn kernels, thawed (about 2 1/4 pounds)
- 3 cups low sodium chicken broth
- 8 slices bacon, slices chopped
- 2 cups chopped onions
- 3⁄4 cup peeled finely diced carrot
- 2⁄3 cup finely diced celery
- 1⁄4 teaspoon cayenne pepper
- 3 cups bottled clam juice
- 1 1⁄2 cups whipping cream
- 6 tablespoons sour cream
- 2 tablespoons butter
- 3 tablespoons chopped fresh chives
Directions See How It's Made
- If using thawed frozen lobster tails, cook in pot of boiling water until almost cooked through, about 6 minutes. Drain. Cool. Using kitchen shears, cut lobster shells open. Remove lobster meat; cut into bite-size pieces. Discard shells.
- Purée 4 cups corn with 1 1/4 cups broth in processor until almost smooth.
- Sauté bacon in large pot over medium heat until crisp, about 5 minutes. Transfer bacon to paper towels. Pour off and discard all but 3 tablespoons drippings from pot.
- Add onions to pot; sauté until light golden, about 5 minutes. Add remaining 4 cups corn; sauté 3 minutes. Add carrots, celery, and cayenne; sauté until vegetables soften slightly, about 5 minutes.
- Add clam juice and 1 3/4 cups broth; simmer 10 minutes. Stir in corn puré and whipping cream; simmer 5 minutes. Season with salt and pepper.
- (Lobster, bacon, and soup can be prepared 1 day ahead. Cover and chill lobster and bacon separately.
- Cool soup slightly; chill uncovered until cold, then cover and keep chilled.
- Bring bacon to room temperature and bring soup to simmer before continuing.) Remove soup from heat; stir in sour cream.
- Melt butter in medium nonstick skillet over medium heat. Add lobster meat and sauté just until heated through, about 2 minutes.
- Ladle soup into bowls. Garnish each serving with lobster pieces, bacon, and chives and serve.