Thursday, April 12, 2007
Corn and Lobster Chowder



For more wonderful tried and true recipes or to add your own please visit Trista over at the pumkin patch










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.

serving size

Makes 8 servings
Ingredients
2 10-ounce frozen uncooked lobster tails, thawed, or 1 pound freshly cooked lobster meat, cut into bite-size pieces

8 cups frozen yellow corn kernels (about 2 1/4 pounds), thawed
3 cups low-salt chicken broth

8 bacon slices, chopped
2 cups chopped onions
3/4 cup peeled finely diced carrots
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 (1/4 stick) butter
3 tablespoons chopped fresh chives

preparation

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.

This recipe was found at Epicurious

We make this as our Christmas Eve dinner and it is delightful!!!

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  posted at 4/12/2007 01:09:00 PM  
  3 comments



3 Comments:
At April 12, 2007 at 4:00 PM, Anonymous Peanut Butter and Jelly Boats said...

Sounds tasty!!

 
At April 12, 2007 at 4:20 PM, Blogger Trista said...

I would love it but Mark wouldn't. He's so picky! Sounds great though! :D

 
At April 12, 2007 at 10:12 PM, Anonymous Kim said...

Sounds yummy! I might have to make this.

 

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