Lobster And Sweet Corn Chowder
AmericanSeafoodIntermediate60 minBy Northstar
Ingredients
Servings
4
- 0.8 lb bacon, julienned
- 2 cup chopped yellow onions
- 1 cup chopped celery
- 1 cup diced carrot
- 0.5 tsp cayenne pepper
- 6 bay leaves
- 0.8 cup all-purpose flour
- 8 cup chicken stock
- 1 0.5 lb new potatoes, quartered
- 1 cup fresh sweet corn kernels
- 1 cup half-and-half
- 0.5 cup finely chopped fresh parsley
- 5 whole cooked lobsters, split in half
- 1 tsp Worcestershire sauce
Instructions
- 1
In a large stockpot over medium heat, render the bacon for 10 minutes until crispy.
- 2
Add the onions, celery, and carrot. Season with salt and cayenne; sauté for 5 minutes. Add bay leaves.
- 3
Stir in the flour to make a roux; cook for 2 minutes. Gradually whisk in the chicken stock until smooth.
- 4
Add the potatoes and corn. Bring to a boil, then reduce heat and simmer for 20 to 25 minutes until potatoes are tender.
- 5
Stir in the half-and-half, Tabasco, and Worcestershire. Adjust seasoning and remove bay leaves.
- 6
Ladle chowder into bowls. Place half a lobster in each bowl. Garnish with fresh parsley.
Tags
soupamerican