lobster and roasted corn chowder
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yield
12 serving(s)
Ingredients For lobster and roasted corn chowder
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1lobster, live
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1 ccorn, cut from cob
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1 smham hock, smoked
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2 mdpotatoes, peeled and cubed
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1cilantro bunch, chopped
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2green onions, diagonally cut
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1 tspsouthwest seasoning mix
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1/2lemon, juice only
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pinchsalt
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pinchpepper
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2 cheavy whipping cream
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1 Tbsptomato paste
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6 clobster stock
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1/2 call purpose flour
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4 slicebacon, diced
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1/2 mdonion, diced
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1/4 mdgreen bell pepper, diced
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1/4 mdred bell pepper, diced
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1/4 mdyellow bell pepper, diced
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1/4 smjalapeno pepper, diced
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1/2celery stalk, finely chopped
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1/2 mdcarrot, diced
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1/2 cgreen chiles, diced and drained
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1/4 lbbutter, unsalted
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1 ccorn, cream-style
How To Make lobster and roasted corn chowder
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1Steam lobster 17 minutes, let cool and remove from shell; save shells to make lobster stock if desired.
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2Saute bacon until crispy in sauce or small stock pot.
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3Add onions, green, red, yellow and jalapeno peppers, celery and carrots; cook until soft.
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4Add: tomato paste and green chiles.
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5Add: lobster base, if that is your choice over stock; cook 3 minutes stirring constantly over medium heat.
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6Add: 1/2 of the unsalted butter and cook until melted.
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7Add: flour and cook 3 more minutes.
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8Roast corn kernels in an oven on a baking sheet or other flat pan until slightly browned and add to chowder.
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9Add: cream style corn, southwestern seasoning and smoked hamhocks.
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10Add: stock or water, if using base; cook for 1/2 hour keeping at a slow boil, stirring constantly.
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11Add: potatoes and cook for another 15 minutes - If too thick add more stock or water to desired consistency.
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12Add: green onions; cilantro and lemon juice.
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13Slowly whisk in cream and the remaining butter until melted. Season with salt and black pepper to taste.
- Last Step: Don't forget to share! Make all your friends drool by posting a picture of your finished recipe on your favorite social network. And don't forget to tag Just A Pinch and include #justapinchrecipes so we can see it too!
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