"A man who was fond of wine was offered some grapes at dessert after dinner. "Much obliged," said he, pushing the plate aside; "I am not accustomed to take my wine in pills."--Jean Antheleme Brillat-Savarin, The Physiology of Taste

Corn and Lobster Chowder Recipe

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This recipe for Corn and Lobster Chowder, by , is from The Clark, Flannery, Rhoads/Warner Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Jennifer Rhoads
Added: Saturday, August 2, 2008

Category:
Category:

Ingredients:  
Ingredients:  
2 10 oz frozen uncooked lobster tails, thawed, OR 1 lb freshly cooked lobster meat, cut into bite-size pieces
5 c frozen yellow corn kernels, thawed
3 c low-salt chicken broth
8 bacon slices, chopped
2 c chopped onions
3/4 c peeled finely diced carrots
3/4 c finely diced celery
1/4 tsp cayenne pepper
3 c bottled clam juice
1 1/2 c whipping cream
6 T sour cream
2 T butter
3 T chopped fresh chives

Directions:
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 3 cups corn with 1 1/4 c broth in processor until smooth.
Saute bacon in large pot over medium heat until crisp, about 5 minutes. Transfer bacon to paper towels. Pour off and discard all but 3 T drippings from pot. Add onions to pot; saute until light golden, about 5 minutes. Add remaining 2 c corn; saute 3 minutes. Add carrots, celery, and cayenne; saute until vegetables soften slightly, about 5 minutes. Add clam juice and 1 3/4 c broth; simmer 10 minutes. Stir in corn puree and whipping cream; simmer 5 mintues.Remove soup from heat; stir in sour cream.
Melt butter in medium nonstick skillet over medium heat. Add lobster meat and saute just until heated through, about 2 minutes. Ladle soup into bowls. Garnish each serving with lobster pieces, bacon, and chives, and serve.

Number Of Servings:
Number Of Servings:
8
Personal Notes:
Personal Notes:
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.

 

 

 

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