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"Cookery is not chemistry. It is an art. It requires instinct and taste rather than exact measurements."--Marcel Boulestin

Lobster and sweet corn chowder Recipe

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This recipe for Lobster and sweet corn chowder is from The Cappella Family Cookbook Volume 2, 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:  
Lobster meat cut in chunks
(I use a bag of Langoustines from Sams club in place of Lobster)

¾ pound bacon cut in pieces
2 cups chopped yellow onions
1 cup chopped celery
1 cup diced carrot
½ cup chopped red bell pepper
1 ½ teaspoon salt
½ teaspoon cayenne pepper or black pepper
2 bay leaves
2/3 cup flour
8 cups chicken stock
1/1/2 pounds new potatoes quartered
1 can cream corn
1 teaspoon crab boil
1 cup half and half or heavy cream
½ cup fresh parsley
¼ teaspoon Tabasco Hot sauce
1 teaspoon Worchestshire sauce
Directions:
Directions:
In a large stock pot render bacon for 10 minutes. Stir in onions, celery and carrots. Add salt pepper and bay leaf sauté for 10 minutes or until vegetables are soft. Stir in flour for roux.
Add chicken stock and bring up to a boil add potatoes and corn. Stir in crab boil and simmer for 15 minutes. Stir in half and half and parsley. Simmer soup stir in hot sauce and worchestshire.

Add fish and shrimp cook until done.
Number Of Servings:
Number Of Servings:
4
Preparation Time:
Preparation Time:
1 hour
Personal Notes:
Personal Notes:
Enjoy

 

 

 

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