Corn and Lobster Chowder
- Ready In:
- 1hr
- Ingredients:
- 13
- Serves:
-
8
ingredients
- 566.99 g frozen uncooked lobster tails, thawed or 453.59 g freshly cooked lobster meat, cut into bite-size pieces
- 1892.72 ml frozen corn kernels, thawed (about 2 1/4 pounds)
- 709.77 ml low sodium chicken broth
- 8 slice bacon, slices chopped
- 473.18 ml chopped onions
- 177.44 ml peeled finely diced carrot
- 157.80 ml finely diced celery
- 1.23 ml cayenne pepper
- 709.77 ml bottled clam juice
- 354.88 ml whipping cream
- 88.74 ml sour cream
- 29.58 ml butter
- 44.37 ml chopped fresh chives
directions
- 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.
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Reviews
-
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.
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