Lobster and Corn Chowder

Ingredients

  • 1 Tbs. canola oil
  • 5 cups low-sodium chicken stock
  • 2 Yukon Gold or other potatoes, cut into ½-inch pieces
  • 2 live lobsters, each 1 ¼ to 1 ½ lb.
  • ½ cup white wine
  • 3 ears of corn, kernels removed, kernels and corncobs reserved
  • 3 bacon slices, diced
  • + 7 more ingredients
    • 1 yellow onion, chopped
    • 2 large carrots, diced
    • 3 celery stalks, diced
    • 2 cups heavy cream
    • Salt and freshly ground pepper, to taste
    • 1 tsp. chopped fresh thyme
    • 2 tsp. chopped fresh chives

Bring a large pot three-fourths full of salted water to a boil over high heat. Add the lobsters one at a time, headfirst. Cover and cook until the lobsters are red, about 7 minutes. Transfer the lobsters to a large bowl filled with ice water and let cool completely. Remove the meat from the claws...

View full recipe at SpringPad

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