Real Recipes From Real Home Cooks ®

lobster and corn chowder

yield 4 serving(s)

Ingredients For lobster and corn chowder

  • 1.5 lb
    lobster
  • 2 md
    potatoes
  • 1 md
    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

  • 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.

Categories & Tags for Lobster and Corn Chowder:

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