Corn and Lobster Chowder
Cuisine: American
Author: Sheila Lukins
  • 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
  1. 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.
  2. Add onion and cook over low heat, stirring occasionally, until wilted, about 10 minutes. Add flour; cook, stirring, for 1 minute longer.
  3. Simmer broth, bay leaves and paprika in the pot for 5 minutes to flavor broth.
  4. Add potatoes and thyme; cook until potatoes are just tender, about 15 minutes.
  5. Add half-and-half, corn, peppers and scallions; cook 10 minutes. Season with the salt and pepper.
  6. Add lobster and parsley just before serving hot.
Calories: 274 Fat: 14g Protein: 8g Cholesterol: 36mg
If you can't find fresh lobsters, frozen lobster meat can be used.
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