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Lobster and Corn Chowder

2 (10-oz. each) frozen uncooked lobster tails, thawed,
or 1 lb. freshly cooked lobster meat, cut into bite- size pieces
8 cups frozen yellow corn kernels (2-1/4 pounds), thawed
3 cups low-salt chicken broth
8 slices bacon, chopped
2 cups chopped onions
3/4 cup peeled finely diced carrots
2/3 cup finely diced celery
1/4 tsp. cayenne pepper
3 cups bottled clam juice
1-1/2 cups whipping cream
6 tbsp. sour cream
2 tbsp. (1/4 stick) butter or margarine
3 tbsp. chopped fresh chives

If using thawed frozen lobster tails, cook in pot of boiling water
until almost cooked through, about 6 minutes. Drain and cool. Using
kitchen shears, cut lobster shells open. Remove lobster meat; cut
into bite-size pieces. Discard shells. Puree 4 cups corn with 1-1/4
cups broth in processor until almost smooth. Sauté bacon in large
pot over medium heat until crisp, about 5 minutes. Transfer bacon
to paper towels. Pour off and discard all but 3 tbsp. drippings
from pot. Add onions to pot; sauté until light golden, about 5
minutes. Add remaining 4 cups corn; sauté 3 minutes. Add carrots,
celery, and cayenne; sauté until vegetables soften slightly,
about 5 minutes. Add clam juice and 1-3/4 cups broth; simmer
10 minutes. Stir in corn puree and whipping cream; simmer 5 minutes.
Season with salt and pepper. (Lobster, bacon, and soup can be prepared
1 day ahead. Cover and chill lobster and bacon separately. Cool soup
slightly; chill uncovered until cold, then cover and keep chilled.
Bring bacon to room temperature and bring soup to simmer before
continuing.) Remove soup from heat; stir in sour cream. Melt butter
in medium nonstick skillet over medium heat. Add lobster meat and
sauté just until heated through, about 2 minutes. Ladle soup into
bowls. Garnish each serving with lobster pieces, bacon, and chives
and serve


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