Corn and Lobster Chowder

By Master Chef on September 6th, 2019 · 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

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