Side Pannel
Lobster Corn Chowder
Lobster Corn Chowder
- Recipe Submitted by Healthy Recipes on 10/28/2015
Category: Chowders, Soups
Ingredients List
- Two live lobsters (or 8 oz of frozen lobster meat, thawed and picked over)
- Note: You can use one lobster and Haddock and/or Cod for a Lobster/Fish Chowder
- 1 tbsp Canola Oil
- 4-5 cups of low-sodium chicken broth (depends on how much fish you add to recipe)
- 1 cup of clam stock
- 1/2 cup white wine
- 3 ears of corn, kernels removed (and corn cobs reserved)
- 3 strips of bacon, diced
- 1 yellow onion, chopped
- 2 large carrots, diced
- 3 celery stalks, diced
- 2 cups of heavy cream
- 1/2 cup of good quality sherry
- 2 medium Yukon Gold potatoes, diced into 1/2" cubes
- Salt and pepper to taste
- 1 tsp chopped fresh thyme
- 2 tsp chopped fresh chives
Directions
Fill a large pot with 2" of water, set over high heat and bring to a boil; add lobsters, cover and cook until lobsters are red, about 7 minutes. Transfer lobsters to a large ice bath to cool. Remove meat from claws, knuckles and tails and refrigerate meat until ready to use. Reserve shells and bodies.
In a large pot over high heat, warm oil. Add reserved lobster shells and bodies and saute until lightly browned, about 5 minutes. Add chicken broth and clam juice (you can also use the broth from the lobster), wine, and corn cobs. Bring to a simmer and cook until reduced to about 2 1/2 cups, 25 - 30 minutes.
In a Dutch oven over medium heat, saute bacon, stirring occasionally until crispy and browned, 3 - 4 minutes. Add onion, carrots, celery and corn kernels, and saute stirring until tender, 4 - 5 minutes.
Strain lobster - corn cob broth into Dutch oven, add cream and sherry and bring to a simmer. Stir in potatoes, return to a simmer and reduce heat to a medium-low. Cook until potatoes are tender - about 15 - 20 minutes. Stir in lobster meat, salt, pepper, thyme and chives. Cook stirring occasionally until lobster is heated through, 2 - 3 minutes. Adjust seasoning as needed.
Serve in two bowls - garnish with chopped chives and serve with warm crusty bread and a bottle of your favorite white wine.
In a large pot over high heat, warm oil. Add reserved lobster shells and bodies and saute until lightly browned, about 5 minutes. Add chicken broth and clam juice (you can also use the broth from the lobster), wine, and corn cobs. Bring to a simmer and cook until reduced to about 2 1/2 cups, 25 - 30 minutes.
In a Dutch oven over medium heat, saute bacon, stirring occasionally until crispy and browned, 3 - 4 minutes. Add onion, carrots, celery and corn kernels, and saute stirring until tender, 4 - 5 minutes.
Strain lobster - corn cob broth into Dutch oven, add cream and sherry and bring to a simmer. Stir in potatoes, return to a simmer and reduce heat to a medium-low. Cook until potatoes are tender - about 15 - 20 minutes. Stir in lobster meat, salt, pepper, thyme and chives. Cook stirring occasionally until lobster is heated through, 2 - 3 minutes. Adjust seasoning as needed.
Serve in two bowls - garnish with chopped chives and serve with warm crusty bread and a bottle of your favorite white wine.
Tweet
Recipes by Course
Recipes by Main Ingredient
Recipes by Cuisine
Recipes by Preparation
Recipes by Occasion
Recipes by Dietary
Who loves our Healthy Recipes?
Quick Links
Main Ingredient
Preparation
- Copyright © 2016, CompleteRecipes.com
- Terms of Service
- /
- Privacy
