Lobster Corn Chowder

Lobster Corn Chowder

Recipe by Sandra MyersCourse: Soups, DinnerCuisine: AmericanDifficulty: Medium
Servings

6-8

servings
Prep time

30

minutes
Cooking time

1

hour 

Ingredients

  • For Stock
  • 3 cooked lobsters

  • 3 ears corn

  • 3 cups whole milk

  • 3/4 cup dry white wine

  • 2 cups water

  • 1 yellow onion, quartered

  • 2 stalks celery, cut into big chunks

  • 1/4 cup cream sherry

  • 1 teaspoon sweet paprika

  • For Soup
  • 1/4 pound bacon, large-diced

  • 3 cups diced Yukon gold potatoes, unpeeled

  • 1 1/2 cups diced yellow onions

  • 2 cups diced celery

  • 1/4 cup cream sherry

  • 2 cups heavy cream

  • 4 tbsp. butter

  • 1 tablespoon kosher salt

  • 1 teaspoon freshly ground black pepper

  • 1 tablespoon chopped fresh chives, plus more for garnish

  • crusty bread, for serving

Directions

  • Remove meat from lobsters, reserving shells. Cut into chunks, then refrigerate until needed.
  • Gather shells and any juices to a large stock pot.
  • Remove corn kernels from cob, then refrigerate until needed.
  • Add cobs to stock pot with lobster shells. Add in quartered onion, celery stalks, cream sherry, white wine, 3 cups whole milk and 2 cups water. Stir to combine.
  • Bring to a simmer, then reduce to lowest heat setting and cook for 45 minutes. Turn off heat and let stock sit in pot.
  • Add bacon to another large pot or Dutch oven over medium-low heat. Fry until crisp, about 8 minutes. Transfer to a plate lined with paper towels to drain. Reserve grease for serving.
  • Add butter to pot, along with rendered bacon fat, onion and celery. Stir until translucent, about 6 minutes.
  • Add potatoes, reserved corn kernels, salt and pepper, then stir for 1-2 minutes more.
  • Strain stock to pot. Bring it up to a simmer and let cook until the potatoes are tender, about 20 minutes.
  • Stir in heavy cream and cream sherry, then simmer for 5 more minutes. Add lobster meat and chives, then stir to combine.
  • Ladle chowder into bowls, then garnish with reserved bacon and more chives.
  • Serve with crusty bread on the side. Enjoy!

Notes

  • For the leftovers, store in an airtight container in refrigerator for up to 5 days. Reheat on stove or microwave before serving.
Lobster Corn Chowder
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