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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 water until
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 smooth. 
Sauté bacon in a large pot over medium heat until crisp.  Transfer bacon to paper
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 and sauté
until just heated through, about 2 minutes.  Ladle soup into bowls.  Garnish each
with lobster meat, bacon and chives.


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