Soup

Lobster Corn Chowder

Sweet Maine lobster and even sweeter Summer corn.  This chowder instantly brings me back to one of my most favorite vacation spots

When we were in Maine, we had lobsters in every way imaginable. Every restaurant and roadside stand touted some form of lobster or another

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One of our favorites was combined with sweet Summer corn in a delightful chowder

My mouth is already watering so let’s get started!

We’re using 4 one pound steamed lobsters

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Pick the meat from the claws and tails of the lobsters and set aside

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Add the shells to a large stockpot with 3 tablespoons of butter

This will be the base for our stock

Add 10 cups of water to the stock pot

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Now for some aromatics.  You’ll need half of an onion and one celery stalk cut in half along with 3 bay leaves and a large pinch of salt

Add to the pot with the shells and water

I picked up some sweet Summer corn from the farm market and shucked three ears

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An easy trick I learned for removing the kernels from the cobs is to invert a small bowl on top of a sheet pan.  Rest the ear of corn on top of the bowl and scrape the kernels off with a sharp knife

Don’t throw out those cobs!  We’re going to add those to the pot with the lobster shells to add more flavor to the stock

Cover and bring to a boil over medium high heat.  Lower heat and simmer for 30 minutes

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Let’s get the ingredients for the chowder ready.  Dice 1/4 pound of bacon and 2 cups of potatoes, chop half of an onion and 2 stalks of celery

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Drizzle olive oil in a large pot and place over medium heat.  Add in the bacon

Render, remove from pot and drain

Add in the potatoes, onion and celery and cook for about 5-8 minutes

Strain the stock into a large measuring bowl.  You should have about 6 cups of liquid

Add the stock into the pot with the veggies, stir and simmer for about 10 minutes

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Add in the corn and continue to simmer for 5 minutes more

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Pour 1 cup of half and half into the pot and add in the lobster chunks

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Stir, heat through for a few minutes and serve topped with fresh chives

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Enjoy!

Simply Sunday's Lobster Corn Chowder

  • Servings: 6-8
  • Difficulty: Medium
  • Print

Ingredients

4 one pound steamed lobsters

For the stock

3 tablespoons of butter

10 cups of water

1/2 of an onion

1 celery stalk

3 bay leaves

A large pinch of salt

For the chowder

1/4 pound of bacon

2 cups of potatoes

half of an onion

2 stalks of celery

olive oil

1 cup of half and half

Chives for serving

Directions

Pick the meat from the claws and tails of the lobsters and set aside

Remove the kernels from the corn cobs;  set the kernels aside, reserve cobs

For the stock

Add the shells to a large stockpot with 3 tablespoons of butter; pour in 10 cups of water

Add 3 bay leaves and a large pinch of salt,  half of an onion and one celery stalk

Combine in the pot with the shells and water;  place cobs in the pot with the stock

Cover and bring to a boil over medium high heat.  Lower heat and simmer for 30 minutes

For the chowder

Drizzle olive oil in a large pot and place over medium heat.  Add in the bacon

Render, remove from pot and drain

Add in the potatoes, onion and celery and cook for about 5-8 minutes

Strain the stock into a large measuring bowl.  You should have about 6 cups of liquid; Add the stock into the pot with the veggies, stir and simmer for about 10 minutes

Add in the corn and continue to simmer for 5 minutes more;  Pour 1 cup of half and half into the pot and add in the lobster chunks

Stir, heat through for a few minutes and serve topped with fresh chives

Tools used to make this recipe

Wilton Recipe Right 3 Piece Cookie Pan Set

Simply Bamboo Cutting Board

Anchor Hocking 8 Cup Measuring Cup Glass Batter Bowl with Spout

Pyrex 3-Piece Glass Measuring Cup Set

ZELITE INFINITY Santoku Knife

© Simply Sundays 2017
All rights reserved

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