Southwestern Corn And Lobster Chowder

By á-170456

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

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.