Renie 77's Note:
Good chowder for special occasions like Christmas eve or New Years eve. From the Sunday magazine section of our local newspaper. If you cant find fresh lobster , frozen lobster meat can be used.
My Private Note
Units: US | Metric
- 1/4 lb thick slab bacon (rind removed)
- 1 tablespoon unsalted butter
- 2 cups diced onions
- 2 tablespoons all-purpose flour
- 4 cups chicken broth
- 2 bay leaves
- 1 teaspoon sweet paprika
- 2 russet potatoes, peeled and cut into 1/4 inch dice
- 3 sprigs fresh thyme
- 1 cup half-and-half
- 3 cups cooked fresh corn kernels
- 1 yellow bell pepper, diced or
- 1 red bell pepper
- 4 scallions, very thinly sliced
- 2 cups cooked lobster meat, cut into 1/2 inch dice
- 1Cut bacon into small dice and place in large pot over low heat. Cook to render fat, 5 to 7 minutes Add butter and let it melt.
- 2Add onion and cook over low heat until wilted, about 10 minutes. Add flour; cook, stirring for 1 minute longer.
- 3Simmer broth, bay leaf and paprika in pot for 5 minutes to flavor broth.
- 4Add potatoes and thyme; cook until potatoes are just tender, about 15 minutes.
- 5Add half and half, corn, peppers and scallions; cook 10 minutes. Season with salt and pepper.
- 6Add lobster and 1/4 cup parsley just before serving hot.
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Nutritional Facts for Corn and Lobster Chowder
Serving Size: 1 (363 g)
Servings Per Recipe: 8
- Amount Per Serving
- % Daily Value
- Calories 263.8
- Calories from Fat 116
- Total Fat 12.9 g
- Saturated Fat 5.5 g
- Cholesterol 24.6 mg
- Sodium 527.5 mg
- Total Carbohydrate 30.6 g
- Dietary Fiber 4.1 g
- Sugars 5.2 g
- Protein 9.0 g
The following items or measurements are not included: