Nantucket Lobster Chowder

Nantucket Lobster Chowder
Photo by Jean Allsopp

Ingredients

  • 2 cups fresh corn kernels (about 4 ears)
  • ¼ cup Chardonnay
  • ½ cup butter
  • 2 (3/4-pound) fresh or frozen, thawed lobster tails
  • 1 tablespoon chopped fresh tarragon
  • 2 cups fresh corn kernels (about 4 ears)
  • 1 cup heavy whipping cream
  • + 17 more ingredients
    • 8 cups chicken broth
    • 1 pound small red potatoes, cubed
    • ½ teaspoon cayenne pepper
    • 2 tablespoons chopped fresh chives
    • ½ cup all-purpose flour
    • 1 pound small red potatoes, cubed
    • ½ cup all-purpose flour
    • 2 (3/4-pound) fresh or frozen, thawed lobster tails
    • ½ cup butter
    • 1 tablespoon chopped fresh tarragon
    • 8 cups chicken broth
    • ½ teaspoon salt
    • ½ teaspoon cayenne pepper
    • ½ teaspoon salt
    • ¼ cup Chardonnay
    • 1 cup heavy whipping cream
    • 2 tablespoons chopped fresh chives

Melt butter in a 6-quart Dutch oven over medium-low heat. Whisk in flour until smooth. Gradually whisk in broth and wine. Bring to a boil, reduce heat, and simmer, uncovered, 20 minutes. Meanwhile, cut top and bottom lobster shells lengthwise down the middle. Carefully separate shell halves, and ...

View full recipe at My Recipes

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