Lobster Chowder

Lobster Chowder
Photo by Becky Luigart-Stayner

Ingredients

  • ¼ teaspoon white pepper
  • Chopped fresh chives (optional)
  • 1 teaspoon Hungarian sweet paprika
  • ½ teaspoon ground cumin
  • 2 cups diced peeled baking potato
  • 1 cup half-and-half
  • 2 teaspoons sugar
  • + 9 more ingredients
    • 2 cups fresh corn kernels (about 4 ears)
    • 2 (1 1/2-pound) live Maine lobsters or 2 1/2 cups chopped cooked lobster meat
    • ½ teaspoon salt
    • 3 gallons water
    • ¾ cup salt
    • 8 cups water
    • 2 bay leaves
    • 2 bacon slices, chopped
    • 1 cup chopped green onions

Boil lobsters, covered, in 3 gallons of water and 3/4 cup salt in a 5-gallon stockpot for 10 minutes or until shells are bright orange-red and tails are curled. Remove from pan; cool. Remove meat from shells. Coarsely chop the meat; refrigerate. Combine lobster shells, 8 cups water, and bay leave...

View full recipe at My Recipes

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