Lobster and Corn Chowder

Lobster And Corn Chowder

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Rating:

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Serves:
4

Ingredients

  • 1.5 lb
    lobster
  • 2 medium
    potatoes
  • 1 medium
    onion
  • 2 c
    corn, frozen
  • 1 qt
    half and half
  • 4 Tbsp
    butter
  • 5/8 tsp
    cayenne pepper
  • 1/4 tsp
    salt
  • 1/4 tsp
    pepper

How to Make Lobster and Corn Chowder

Step-by-Step

  1. Bring 4 quarts of water to boil in a 6 to 8 quart soup kettle; add lobster, cover and boil for about 10 minutes.
  2. Remove and reserve the shells and carcass for stock.
  3. Cut lobster meat into 2-inch pieces - (Can wrap and refrigerate meat and shell overnight).
  4. Peel and cut potatoes into 1/2-inch dice.
  5. Mince the onion (1 cup).
  6. Remove the corn kernels from the cobs (or drain and set aside thawed corn).
  7. COOKING AND SERVING: Put the reserved lobster shells and carcass in a large saucepan with the half and half; bring to a boil, lower heat, and simmer 4 minutes.
  8. Remove from heat and set aside.
  9. Melt the butter in a soup kettle; add the potatoes, onion and corn kernels and saute over medium-low heat until the onion is translucent, about 5 minutes.
  10. Strain the lobster cream over the vegetables, bring to a simmer, and then simmer slowly until the potatoes are tender, 6 to 8 minutes.
  11. Stir in the lobster meat, cayenne pepper, salt, and pepper; simmer just until the lobster meat is hot, about 5 minutes.
  12. Ladle into warm bowls and serve with corn crisps.

Printable Recipe Card

About Lobster and Corn Chowder

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



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