Corn and Lobster Chowder

Corn and Lobster Chowder

 

Ingredients

 

1.                               2 (10 ounce) frozen uncooked lobster tails, thawed, or 1 pound freshly cooked lobster meat, cut into bite-size pieces

 

2.                               8 cups frozen yellow corn kernels, thawed

 

3.                               3 cups low-salt chicken broth

 

4.                               8 bacon slices, chopped

 

5.                               2 cups chopped onions

 

6.                               3/4 cup peeled finely diced carrots

 

7.                               2/3 cup finely diced celery

 

8.                               1/4 teaspoon cayenne pepper

 

9.                               3 cups bottled clam juice

 

10.                           1 1/2 cups whipping cream

 

11.                           6 tablespoons sour cream

 

12.                           2 tablespoons butter

 

13.                           3 tablespoons chopped fresh chives

 

Procedure

 

1.                   If using thawed frozen lobster tails, cook in pot of boiling water until almost cooked through, about 6 minutes. Drain. Cool. Using kitchen shears, cut lobster shells open. Remove lobster meat; cut into bite-size pieces. Discard shells.

 

2.                   Puree 4 cups corn with 1 1/4 cups broth in processor until almost smooth.

 

3.                   Saute bacon in large pot over medium heat until crisp, about 5 minutes. Transfer bacon to paper towels. Pour off and discard all but 3 tablespoons drippings from pot. Add onions to pot; saute until light golden, about 5 minutes. Add remaining 4 cups corn; saute 3 minutes. Add carrots, celery, and cayenne; saute until vegetables soften slightly, about 5 minutes. Add clam juice and 1 3/4 cups broth; simmer 10 minutes. Stir in corn puree and whipping cream; simmer 5 minutes. Season with salt and pepper. (Lobster, bacon, and soup can be prepared 1 day ahead. Cover and chill lobster and bacon separately. Cool soup slightly; chill uncovered until cold, then cover and keep chilled. Bring bacon to room temperature and bring soup to simmer before continuing.) Remove soup from heat; stir in sour cream.

 

4.                   Melt butter in medium nonstick skillet over medium heat. Add lobster meat and saute just until heated through, about 2 minutes. Ladle soup into bowls. Garnish each serving with lobster pieces, bacon, and chives and serve.

 

Yield: 8 servings

 

·                                 Calories: 519 kcal                         

 

·                                 Carbohydrates: 42 g

 

·                                 Dietary Fiber: 5 g

 

·                                 Fat: 31 g

 

·                                 Protein: 23 g

 

·                                 Sugars: 7 g