Lobster and Roasted Corn Chowder

Lobster And Roasted Corn Chowder Recipe

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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
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
cilantro bunch, chopped
green onions, diagonally cut
1 tsp
southwest seasoning mix
lemon, juice only
2 c
heavy whipping cream
1 c
corn, cream-style

How to Make Lobster and Roasted Corn Chowder


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

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About Lobster and Roasted Corn Chowder

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

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