Corn and Lobster Chowder
By on · In Herbs and Spices, Meats, Regional and Ethnic, Seafood, Soups and Stews, Techniques, Vegetables
This flavor rich chowder is a pleasure to the palate and as lobster becomes much more affordable, it is a soup that is affordable. One of the most delicious seafood chowders we have ever made.
Corn and Lobster Chowder
Author: Sheila Lukins
Recipe type: Soups and Stews
Cuisine: American
Serves: 8
Ingredients
- 1/4 pound slab bacon; rind removed
- 1 Tablespoon unsalted butter
- 2 Cups onion diced 1/4-inch
- 2 Tablespoons all-purpose flour
- 4 Cups chicken broth
- 2 bay leaves
- 1 teaspoon sweet paprika
- 2 russet potatoes; peeled, and cut into 1/4-inch dice
- 3 sprigs fresh thyme
- 1 Cup half-and-half
- 3 Cups cooked fresh corn kernels
- 1 red or yellow bell pepper; cut 1/4-inch dice
- 4 scallions; very thinly sliced
- salt, to taste
- freshly-ground black pepper, to taste
- 2 Cups cooked lobster (fresh or frozen); cut 1/2-inch dice
- 1/4 Cup flat-leaf parsley
Instructions
- Cut bacon into small dice and place in a large pot over low heat. Cook, stirring, to render the fat, 5 to 7 minutes. Add butter and let it melt.
- Add onion and cook over low heat, stirring occasionally, until wilted, about 10 minutes. Add flour; cook, stirring, for 1 minute longer.
- Simmer broth, bay leaves and paprika in the pot for 5 minutes to flavor broth.
- Add potatoes and thyme; cook until potatoes are just tender, about 15 minutes.
- Add half-and-half, corn, peppers and scallions; cook 10 minutes. Season with the salt and pepper.
- Add lobster and parsley just before serving hot.
Notes
If you can't find fresh lobsters, frozen lobster meat can be used.
Nutrition Information
Serving size: 1 Calories: 274 Fat: 14g Carbohydrates: 30g Protein: 8g Cholesterol: 36mg
