- 6
Ingredients
- 2 6oz lobster tails (use more if you have them! Feel free to use shrimp, or whatever's handy)
- 3 thin slices or 1 thick slice bacon, diced
- 1 Tbsp olive oil
- 1 yellow onion, diced
- 8 cloves garlic, peeled & chopped
- 1 large carrot, diced
- 2 ribs celery, diced
- 1 tsp jalapeno, minced
- 1 small red bell pepper, diced
- 1 small poblano or pasilla chili diced
- 1 about 1 cup corn kernels (canned, frozen or fresh)
- 1 can creamed corn
- 2 bottles clam juice
- 3-4 cups chicken broth
- salt, cracked pepper, cayenne powder
- 1 head cauliflower, cut into florets
- 1/4 cup milk
- 2 potatoes (small), cubed
- 1/4 cup minced chives
- splash of cream (under 1/4 cup)
Preparation
Step 1
1. Place potatoes in a small pot and cover with water. Bring to a boil with lid on and simmer until tender. Drain and set aside.
2. Steam cauliflower florets until very tender. Allow to cool slightly. Place in food processor with 1/4 cup milk and puree until as smooth as possible. Set aside. (Can be done in batches, if necessary).
3. Place diced bacon in soup pot and bring to heat over medium-high. Cook for 2 minutes. Add onion, garlic, poblano, bell pepper, celery, carrot and jalapeno and 1 Tbsp olive oil. Saute for 5-8 minutes until tender and fragrant.
4. Add clam juice, corn and creamed corn along with as much chicken broth as you'd like. (If you like chunkier chowder, then use less. If you like thinner chowder, use more).
5. Add cauliflower puree, salt, pepper and cayenne.
6. As the soup heats (over a nice simmering medium), the cauliflower will continue to disintegrate, thickening the soup. Simmer for 15 minutes.
7. Meanwhile, steam lobster tails about 5 minutes. Remove from shell and chop into bite size pieces.
8. Add potatoes, lobster and chives to soup. Adjust seasonings.
9. Stir in cream, heat through and serve!