Lobster Corn Chowder

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Hellooooooooooooo Cape Cod!

Or, in the case of these two lobsters, good-bye Cape Cod.  Sucks to be a crustacean around here!

Well, Roger and I are about 75% unpacked after the big move from Chicago to Cape Cod.  Since we’re both type A personalities, however, 100% is where we want to be…yesterday.  I finally got the cast off my broken right wrist after eight long weeks, and I’m getting up to speed once again.  I couldn’t hold a fork very well—let alone a knife—so, between that and the move cross country, you can understand why I wasn’t cooking.

have finally started cooking again; but, once again, because we’re still in the process of getting our new home in order, Roger and I have stuck to very easy meals.  That changed tonight, though, with the first new recipe in our new home.  Nothing would do but a lobster recipe!  I had been hankering to make this lobster corn chowder (or as it’s pronounced around here “chowdah”), and it satisfied big time.  Even Roger, who (gasp) isn’t all that crazy about lobster enjoyed it.  I was counting on a ratio of having two bowls to his every one, but that may not work out.

To all my Chicago peeps, I thought I’d show you a few photos of what I pass by to and from the supermarkets here.  It sure beats driving by all the strip malls on Randall Road on the way to Jewel and Meijer’s!

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Three years ago:  Dark Chocolate Chocolate Chip Cookies

Two years ago:  Flourless Nut Cake

One year ago:  Fresh Strawberry Lemonade

Lobster Corn Chowder

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Ingredients

  • 3 (approx. 1 1/2 lbs.) cooked lobsters
  • 3 ears of corn (I used 2 cups of frozen corn)

Ingredients for the Stock

  • 4 tbl. unsalted butter
  • 1 cup chopped yellow onion
  • 1/4 cup cream sherry
  • 1 tsp. sweet paprika
  • 4 cups milk (skim works fine)
  • 2 cups heavy cream
  • 1 cup dry white wine

Ingredients for the Soup

  • 1 tbl. good olive oil
  • 1/4 pound bacon, large-diced
  • 2 cups large-diced unpeeled Yukon gold potatoes (2 medium)
  • 1 1/2 cups chopped yellow onions (2 onions)
  • 2 cups diced celery (3 to 4 ribs)
  • 1 tsp. kosher salt
  • 1/2 tsp. freshly ground black pepper
  • 2 tsp. chopped fresh chives
  • 1/4 cup cream sherry

Directions

Remove the meat from the shells of the lobsters.  Cut the meat into large cubes and place them in a bowl.  Cover with plastic wrap and refrigerate.  Reserve the shells and all the juices that collect.  Cut the corn kernels from the cobs and set aside, reserving the cobs separately.

For the stock, melt the butter in a stockpot or Dutch oven large enough to hold all the lobster shells and corncobs.  Add the onion and cook over medium-low heat for 7 minutes, until translucent but not browned, stirring occasionally.  Add the sherry and paprika and cook for 1 minute.  Add the milk, cream, wine, lobster shells and their juices, and corn cobs and bring to a simmer.

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Partially cover the pot and simmer the stock over the lowest heat for 30 minutes.

Meanwhile, in another stockpot or Dutch oven, heat the oil and cook the bacon for 4 to 5 minutes over medium-low heat, until browned and crisp.  Remove with a slotted spoon and reserve.  Add the potatoes, onions, celery, corn kernels, salt, and pepper to the same pot and sauté for 5 minutes.

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When the stock is ready, remove the largest pieces of lobster shell and the corn cobs with tongs and discard.  Place a strainer over the soup pot and carefully pour the stock into the pot with the potatoes and corn.  Simmer over low heat for 15 minutes, until the potatoes and celery are tender.  Add the cooked lobster, the chives and the sherry and season to taste.  Heat gently and serve hot with a garnish of crisp bacon.

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Fran’s Notes

Since I used frozen corn (with great success), I didn’t have any corn cobs to use in the stock.  I didn’t think it affected the flavor of the chowder at all.

Source:  Adapted from an Ina Garten recipe via Smells Like Home

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