Lobster and Corn Chowder

Servings: 0 servings



• In a large pot, melt butter over medium heat • Add the leeks, celery, bell peppers, yellow onions, and ¼ cup green onions and cook stirring until soft, about 5 minutes • Add the corn kernels, tomatoes, garlic, salt, pepper, old bay and red pepper, and cook stirring for 4 min. • Add the flour and cook stirring constantly, until the flour smells slightly toasted, but does not brown, about 3 minutes • Add the brandy and cook, stirring, for 2 minutes • Add the lobster stock and cayenne, and stir well to incorporate • Bring to a boil, stirring occasionally • Reduce the heat to medium-low and simmer uncovered, stirring occasionally, for 30 minutes • Add the potatoes, stir well, and simmer until tender, about 16 minutes • Add the cream, lobster, shrimp, remaining ¼ cup green onions, and assorted herbs, and cook, stirring for 5 minutes • Remove from heat and stir in bacon, adjust seasoning to taste • Pour into bowls and add a splash of sherry