Southwestern Corn And Lobster Chowder
By á-170456
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Ingredients
- 1 small onion chopped
- 2 tablespoons unsalted butter
- 1 1/2 cups fresh corn - (from abt 3 ears)
- 1 tablespoon sugar
- 2 cups chicken broth
- 1/4 cup prepared tomato salsa
- 1 pound cooked lobster meat - (abt 2 cups) chopped coarse
- 1/2 cup heavy cream
- 1/4 cup finely-chopped fresh basil leaves
- 1 fresh jalapeño chili seeded and minced
- Lime wedges
Details
Servings 5
Preparation
Step 1
In a 4-quart kettle cook onion in butter over moderate heat, stirring occasionally, until softened. Add corn and sugar and cook, stirring occasionally, for 3 minutes.
Add broth and simmer, stirring occasionally for 5 minutes, or until corn is just tender. Add salsa and simmer, covered for 5 minutes.
Add the remaining ingredients and cook, uncovered, over moderately-high heat until just heated through. Season chowder with salt and pepper and serve with lime wedges.
This recipe yields about 5 cups.
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