Nothing screams summer quite like a beautiful creamy bowl of lobster corn chowder! Rich and full of flavor.
I like to charr corn on the cob on a hot griddle or grill. It adds to that smokey flavor I so enjoy in chowder. Leeks, potatoes, and carrots accompany the corn in the pot with cream, wine, broth, butter, and of course steamy dreamy lobster making the PERFECT blend of summer comfort!Â
The best way to present this dish is with a good old-fashioned BLT and some Rose wine! You can aIso serve with garlic bread or as a 1st course. I really try to write recipes that any level of cook can achieve. There are a few steps that go into making this but I promise it is not too hard and it is ABSOLUTELY worth it. Don’t be intimidated by seafood, it’s really simple.
Let’s get started!
Lobster Corn Chowder !
Roasted corn, steamed lobster, veggies and a creamy broth makes this chowder out of this world!
Servings: 6
Ingredients
- 2 lobster tails, fresh, frozen, or 1 lb cooked lobster meat
- 4 corn cobs
- 4 medium sized Yukon gold potatoes, chopped in bite size pieces
- 2 large carrots, peeled and chopped into bite size pieces
- 1 leek, sliced thinly
- 2 cups heavy cream
- 2 cups white wine
- 4 cups vegetable or chicken broth
- 4 tbsp butter
- 1 tbsp fresh basil, chopped
- 1 tsp salt
- 1 tsp pepper
- 1 tsp paprika
- 1/2 tsp cayenne pepper
- 1 tbsp flour
Instructions
- To start lets get the corn going. Boil the corn in a large pot of water for 10 minutes. Drain. Now move to a oiled grill or griddle and get some good char/grill marks. Watch carefully as we don't want it to burn.
- Remove, and let them cool.
- On to the vegetables
- Peel and chop/slice
- In a dutch oven, or large stock pot, add the butter on med-high heat. Add the leeks, carrots, and potatoes. Cook for 8-10 minutes. After that add the 2 tbsp of flour, mix well.
- Next goes in the wine. Cook it down for about 4 minutes. Then add the broth. Cook for 5 minutes more.
- While the broth is cooking down, lets scrape the corn cobs. With a knife gently shave off the corn. Add 3/4 of the corn into the soup, stir well. (The remaining corn is for garnish)
- From here you can decide if you want to puree all the soup or if you would like some texture/chunks. I like it smooth with a bit of vegetables. I remove about 3/4 cup of veges and puree the rest with the broth.
- In a blender pour the broth and veges. You may need to do 2 batches, be careful it is hot. Puree until smooth.
- Now pour it back into the pot. Add the vegetables we removed earlier back to the pot.
- Cook on med- low and next in is the heavy cream. Stir well.
- Add the spices, salt, pepper, cayenne, and the paprika. Stir and let simmer
- We will move onto the lobster while the soup is simmering. I like to steam the tails. If you bought cooked lobster meat, you can just skip this step. To steam the tails, in a large pot add a steam basket and enough water to barely touch the basket. Get the water boiling. Add the tails, put a lid on and steam for 8 minutes. After the time is up, move the tails to a cutting board. Cut the tails down the center of the shell and remove the meat. Chop.
- Add the meat to the pot. Stir and serve when ready to eat. I like to serve with the remaining bit of corn sprinkled on the top of the soup with chopped basil.
- ENJOY!
