Lobster and Roasted Corn Chowder

Name: Lobster and Roasted Corn Chowder
Yield: 12
Ingredients: 1 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; 1/2 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; 1 cilantro bunch, chopped; 2 green onions, diagonally cut; 1 tsp southwest seasoning mix; 1/2 lemon, juice only; pinch salt; pinch pepper; 2 c heavy whipping cream; 1 c corn, cream-style

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By Just A Pinch KitchenCrew

Rating:

☆☆☆☆☆ 0 votes0

Serves:

Ingredients

Add to Grocery List

1

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
1/2

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
1

cilantro bunch, chopped
2

green onions, diagonally cut
1 tsp

southwest seasoning mix
1/2

lemon, juice only
pinch

salt
pinch

pepper
2 c

heavy whipping cream
1 c

corn, cream-style

How to Make Lobster and Roasted Corn Chowder

Step-by-Step

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.