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!
