Lobster & Corn Chowder
Yield
4 servingsPrep
30 minCook
25 minReady
55 minIngredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 ½ | pound |
lobsters
|
|
| 2 | medium |
potatoes
|
|
| 1 | medium |
onions
|
|
| 4 | ears |
corn
fresh, or 2 cups frozen kernels |
*
|
| 1 | quart |
light cream (half&half)
|
*
|
| 4 | tablespoons |
butter
|
|
| ⅛ | teaspoon |
cayenne pepper
|
|
| ¼ | teaspoon |
salt
|
|
| ¼ | teaspoon |
black pepper
freshly ground |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 680.4 | g |
lobsters
|
|
| 2 | medium |
potatoes
|
|
| 1 | medium |
onions
|
|
| 4 | ears |
corn
fresh, or 2 cups frozen kernels |
*
|
| 0.9 | l |
light cream (half&half)
|
*
|
| 6E+1 | ml |
butter
|
|
| 0.6 | ml |
cayenne pepper
|
|
| 1.3 | ml |
salt
|
|
| 1.3 | ml |
black pepper
freshly ground |
|
Directions
PREPARATION: Bring 4 quarts of water to boil in a 6- to 8-quart soup kettle.
Add lobster, cover and boil for about 10 minutes.
Remove and reserve the shells and carcass for stock.
Cut lobster meat into 2-inch pieces (can wrap and refrigerate meat and shell overnight).
Peel and cut potatoes into ½-inch pieces.
Mince the onion (1 cup).
Remove the corn kernels from the cobs (or drain and set aside thawed corn).
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. Remove from heat and set aside.
Melt the butter in a soup kettle. Add the potatoes, onion and corn kernels and sauté over medium-low heat until the onion is translucent, about 5 minutes.
Strain the lobster cream over the vegetables, bring to a simmer, and then simmer slowly until the potatoes are tender, 6 to 8 minutes.
Stir in the lobster meat, cayenne pepper, salt, and pepper.
Simmer just until the lobster meat is hot, about 5 minutes.
Ladle into warm bowls and serve with corn chips.
Makes 4 servings.
