Lobster and Roasted Corn Chowder
1By Just A Pinch KitchenCrew
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Ingredients
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1lobster, live
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4 slicebacon, diced
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1/2 mediumonion, diced
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1/4 mediumgreen bell pepper, diced
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1/4 mediumred bell pepper, diced
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1/4 mediumyellow bell pepper, diced
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1/4 smalljalapeno pepper, diced
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1/2celery stalk, finely chopped
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1/2 mediumcarrot, diced
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1/2 cgreen chiles, diced and drained
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1/4 lbbutter, unsalted
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1/2 call purpose flour
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6 clobster stock
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1 Tbsptomato paste
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1 ccorn, cut from cob
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1 smallham hock, smoked
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2 mediumpotatoes, 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 ccorn, cream-style
How to Make Lobster and Roasted Corn Chowder
- Steam lobster 17 minutes, let cool and remove from shell; save shells to make lobster stock if desired.
- Saute bacon until crispy in sauce or small stock pot.
- Add onions, green, red, yellow and jalapeno peppers, celery and carrots; cook until soft.
- Add: tomato paste and green chiles.
- Add: lobster base, if that is your choice over stock; cook 3 minutes stirring constantly over medium heat.
- Add: 1/2 of the unsalted butter and cook until melted.
- Add: flour and cook 3 more minutes.
- Roast corn kernels in an oven on a baking sheet or other flat pan until slightly browned and add to chowder.
- Add: cream style corn, southwestern seasoning and smoked hamhocks.
- Add: stock or water, if using base; cook for 1/2 hour keeping at a slow boil, stirring constantly.
- Add: potatoes and cook for another 15 minutes - If too thick add more stock or water to desired consistency.
- Add: green onions; cilantro and lemon juice.
- Slowly whisk in cream and the remaining butter until melted. Season with salt and black pepper to taste.