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
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
Pick the meat from the claws and tails of the lobsters and set aside
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
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
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
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
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
While you wait for the stock to simmer, why not check out a few of our other favorite Maine inspired lobster recipes:
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
We love it when our readers make and share our recipes!
Post a pic on your social media and tag us @ #simplysundayshomecooking
Enjoy!
Simply Sunday's Lobster Corn Chowder
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 Non-stick Cookie Sheet Set, 2-Piece
Anchor Hocking 8 Cup Measuring Cup Glass Batter Bowl with Spout
Pyrex 3-Piece Glass Measuring Cup Set
© Simply Sundays 2017
All rights reserved
Published by