Lobster And Roasted Corn Chowder Recipe

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Lobster and Roasted Corn Chowder

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Serves:

12

Ingredients

1
lobster, live
4 slice
bacon, diced
1/2 medium
onion, diced
1/4 medium
green bell pepper, diced
1/4 medium
red bell pepper, diced
1/4 medium
yellow bell pepper, diced
1/4 small
jalapeno pepper, diced
1/2
celery stalk, finely chopped
1/2 medium
carrot, diced
1/2 c
green chiles, diced and drained
1/4 lb
butter, unsalted
1/2 c
all purpose flour
6 c
lobster stock
1 Tbsp
tomato paste
1 c
corn, cut from cob
1 small
ham hock, smoked
2 medium
potatoes, peeled and cubed
1
cilantro bunch, chopped
2
green onions, diagonally cut
1 tsp
southwest seasoning mix
1/2
lemon, juice only
pinch
salt
pinch
pepper
2 c
heavy whipping cream
1 c
corn, cream-style

Directions Step-By-Step

1
Steam lobster 17 minutes, let cool and remove from shell; save shells to make lobster stock if desired.
2
Saute bacon until crispy in sauce or small stock pot.
3
Add onions, green, red, yellow and jalapeno peppers, celery and carrots; cook until soft.
4
Add: tomato paste and green chiles.
5
Add: lobster base, if that is your choice over stock; cook 3 minutes stirring constantly over medium heat.
6
Add: 1/2 of the unsalted butter and cook until melted.
7
Add: flour and cook 3 more minutes.
8
Roast corn kernels in an oven on a baking sheet or other flat pan until slightly browned and add to chowder.
9
Add: cream style corn, southwestern seasoning and smoked hamhocks.
10
Add: stock or water, if using base; cook for 1/2 hour keeping at a slow boil, stirring constantly.
11
Add: potatoes and cook for another 15 minutes - If too thick add more stock or water to desired consistency.
12
Add: green onions; cilantro and lemon juice.
13
Slowly whisk in cream and the remaining butter until melted. Season with salt and black pepper to taste.

About this Recipe

Course/Dish: Chowders, Fish Soups
Other Tag: Quick & Easy