Corn and Lobster Chowder

Corn and Lobster Chowder
Photo by Brian Leatart

Ingredients

  • 8 bacon slices
  • 2/3 cup celery
  • ¼ teaspoon cayenne pepper
  • ¾ cup carrots
  • 1 ½ cups whipping cream
  • 2 tablespoons butter
  • 8 cups frozen yellow corn kernels
  • + 6 more ingredients
    • 3 cups low-salt chicken broth
    • 6 tablespoons sour cream
    • 3 cups bottled clam juice
    • 2 10-ounce frozen uncooked lobster tails, or 1 pound freshly cooked lobster meat
    • 2 cups onions
    • 3 tablespoons fresh chives

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. Purée 4 cups corn with 1 1/4 cups broth in processor until a...

View full recipe at Epicurious

Comments

Variations on Corn and Lobster Chowder

  • Corn and Lobster Chowder
    • 1/4 pound slab bacon
    • 3 sprigs fresh thyme
    • 4 cups chicken broth
    • 1 teaspoon sweet paprika
    • 4 scallions
    • 2 russet (baking) potatoes
    • +10 other ingredients
  • Corn and Lobster Chowder
    • Salt and pepper
    • 3 c cooked lobster meat, chopped (about 16 ounces- or the meat from 3 small lobsters)
    • 2 T sherry
    • 1 T butter
    • +7 other ingredients


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