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"I don't think America will have really made it until we have our own salad dressing. Until then we're stuck behind the French, Italians, Russians and Caesarians."--Pat McNelis

Corn and Lobster Chowder Recipe

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This recipe for Corn and Lobster Chowder is from The Shartle Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
8 cups corn
3 cups chicken broth
8 slices bacon - chopped
2 cups onions - finely chopped
3/4 cup finely diced carrots
2/3 cup finely diced celery
1/4 tsp cayenne pepper
3 cups clam juice
1 1/2 cups whipping cream
6 Tbs sour cream
2 Tbs butter
3 Tbs chives
1 lb cooked lobster meat
Directions:
Directions:
Puree 4 cups corn with 1 1/4 cups broth in a food processor until almost smooth. Saute bacon in large pot over medium heat until crisp. Drain. Pour off and discard all but 3 Tbs drippings from pot. Add onions to pot and saute until light golden, about 5 minutes. Add remaining 4 cups corn, and saute 3 minutes. Add carrots, celery and cayenne, saute about 5 minutes. Add clam juice and 1 3/4 cups broth, simmer 10 minutes. Stir in corn puree and whipping cream, simmer 5 minutes. (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.) Remove soup from heat; stir in sour cream. Melt butter in 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.

 

 

 

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