Soups & Stewscoleycooks5.0
Lobster Corn Chowder
This recipe for lobster chowder is the perfect way to usher in fall. It's rich, flavorful and loaded with big chunks of lobster meat.
👥 7 Servings⏱️ Prep & Cook: 1h 30m⏳ Prep: 30 min🔥 Cook: 1h👤 Nicole Gaffney📖 coleycooks
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- pot
- dutch oven
- oven
- bowl
📝 Preparation Steps
1
Make the Stock
2
Remove the meat from the lobsters, cut into chunks, then refrigerate until ready to use. Add the shells and any juices that collect to a large stock pot.
3
Remove the corn kernels from the cob, then refrigerate until ready to use. Add the cobs to the stock pot with the lobster shells, along with the quartered onion, celery stalks, cream sherry, white wine and 5 cups water.
talks celery (cut into big chunks)2 sdiced celery (3 to 4 stalks)2 cupswater5 cups
4
Bring up to a simmer, then turn down to the lowest heat setting and cook for ⏱️ 45 minutes. Don’t let it boil - make sure the liquid stays at a very low simmer.
5
Turn off the heat and let the stock sit while you prepare the rest of the soup. If desired, you can strain the stock at this point and refrigerate up to one day ahead.
6
Make the Chowder
7
Add the bacon to another large pot or dutch oven over medium-low heat and stir until crisp, about ⏱️ 8 minutes. Remove with a slotted spoon to drain on paper towels, then reserve for serving.
8
Add butter to the pot along with the rendered bacon fat, then add the onion and celery. Stir until translucent, about ⏱️ 6 minutes.
butter4 tbsptalks celery (cut into big chunks)2 sdiced celery (3 to 4 stalks)2 cups
9
Add the potatoes, reserved corn kernels, salt and pepper, then stir for ⏱️ 1-2 minutes more.
10
Strain the stock if you haven't already and add it to the pot (you can strain it right over top). Bring it up to a simmer and let cook until the potatoes are tender, about ⏱️ 20 minutes.
11
When the potatoes can be easily pierced with a fork, stir in the heavy cream and cream sherry, then simmer for 5 more minutes.
heavy cream2 cups
12
Stir in the reserved lobster meat and chives just before serving so the meat doesn't overcook and get chewy.
13
To serve, ladle the chowder into bowls, then garnish with reserved bacon and more chives. Serve with crusty bread on the side.
crusty bread (for serving)
Nutrition Facts
calories
561 kcal
fat Content
39 g
serving Size
1 serving
fiber Content
4 g
sugar Content
8 g
sodium Content
1450 mg
protein Content
17 g
trans Fat Content
0.3 g
cholesterol Content
173 mg
carbohydrate Content
32 g
saturated Fat Content
22 g
unsaturated Fat Content
14 g
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