Corn and Lobster Chowder

Corn and Lobster Chowder
Photo by www.epicurious.com

Ingredients

  • 8 cups frozen yellow corn kernels (about 2 ¼ pounds), thawed
  • 3 cups low-salt chicken broth
  • 8 bacon slices, chopped
  • 2 cups chopped onions
  • 3 tablespoons chopped fresh chives
  • ¾ cup peeled finely diced carrots
  • 2/3 cup finely diced celery
  • + 5 more ingredients
    • ¼ teaspoon cayenne pepper
    • 3 cups bottled clam juice
    • 1 ½ cups whipping cream
    • 6 tablespoons sour cream
    • 2 tablespoons (¼ stick) butter

1. 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. 2. Purée 4 cups corn with 1 1/4 cups broth in processor ...

View full recipe at SpringPad

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