Corn And Lobster Chowder

Corn And Lobster Chowder
Corn And Lobster Chowder

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

8

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

8

servings

Ingredients

  • 2

    frozen uncooked lobster tails - (10 oz ea) thawed (or 1 lb freshly-cooked lobster meat, cut into bite-size pieces)

  • 8

    cups frozen yellow corn kernels thawed

  • 3

    cups low-salt chicken broth

  • 8

    bacon slices chopped

  • 2

    cups chopped onions

  • 3/4

    cup finely-diced peeled carrots

  • 2/3

    cup finely-diced celery

  • 1/4

    teaspoon cayenne pepper

  • 3

    cups bottled clam juice

  • 1 1/2

    cups whipping cream

  • 6

    tablespoons sour cream

  • 2

    tablespoons butter - (1/4 stick)

  • 3

    tablespoons chopped fresh chives

Directions

If using thawed frozen lobster tails, cook in pot of boiling water until almost cooked through, about 6 minutes. Drain. Cool. Using kitchen shears, cut lobster shells open. Remove lobster meat; cut into bite-size pieces. Discard shells. Puree 4 cups corn with 1 1/4 cups broth in processor until almost smooth. Sauté bacon in large pot over medium heat until crisp, about 5 minutes. Transfer bacon to paper towels. Pour off and discard all but 3 tablespoons drippings from pot. Add onions to pot; sauté until light golden, about 5 minutes. Add remaining 4 cups corn; sauté 3 minutes. Add carrots, celery, and cayenne; sauté until vegetables soften slightly, about 5 minutes. Add clam juice and 1 3/4 cups broth; simmer 10 minutes. Stir in corn puree and whipping cream; simmer 5 minutes. Season with salt and pepper. (Lobster, bacon, and soup can be prepared 1 day ahead. Cover and chill lobster and bacon separately. Cool soup slightly; chill uncovered until cold, then cover and keep chilled. Bring bacon to room temperature and bring soup to simmer before continuing.) Remove soup from heat; stir in sour cream. Melt butter in medium nonstick skillet over medium heat. Add lobster meat and sauté just until heated through, about 2 minutes. Ladle soup into bowls. Garnish each serving with lobster pieces, bacon, and chives and serve. This recipe yields 8 servings.

Keyingredient.com uses 'cookies' to give you the best, most relevant experience. Using this website means you're ok with this. Learn more here.

Please describe your issue: