Corn and Lobster Chowder
2 10 oz. frozen lobster tails
8 cups frozen yellow corn
3 cups chicken stock
8 slices bacon, chopped
2 cups onion, chopped
3/4 cup carrots, peeled and chopped
2/3 cup celery, peeled and chopped
1/4 tsp. cayenne pepper
3 cups bottled clam juice
1 1/2 cups whipping cream
6 tbsp. sour cream
2 tbsp. butter
3 tbsp. fresh chives, chopped
If the lobster tails you are using are not cooked, cook in a pot of boiling
almost cooked through, 6 minutes. Drain, cool, and remove
lobster meat. Cut into
bite sized pieces and discard the shells.
Puree 4 cups of corn with 1 1/4 cup broth in a food processor until almost
Sauté bacon in a large pot over medium heat until crisp. Transfer bacon to
towels and drain all but 3 tbsp. drippings from the pot. Add onions
to the pot and
sauté until golden, about 5 minutes. Add the remaining 4
cups of corn, sauté 3 minutes.
Add carrots, celery and cayenne and sauté
until vegetables soften slightly about 5
minutes. Add clam juice, and 1
3/4 cups broth and simmer 10 minutes. Season with
salt and pepper.
Remove soup from heat and stir in sour cream.
Melt butter in medium non-stick skillet over medium heat. Add lobster meat
until just heated through, about 2 minutes. Ladle soup into
bowls. Garnish each
with lobster meat, bacon and chives.