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  • Lobster And Sweet Corn Chowder

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    Lobster And Sweet Corn Chowder
    Servings: 10
    by Global Cookbook
    92760 recipes
    		 >

    Ingredients

    • 3/4 lb Bacon julienned
    • 2 c. Minced yellow onions
    • 1 c. Minced celery
    • 1 c. Diced carrot
    • 1 1/2 tsp Salt
    • 1/2 tsp Cayenne pepper
    • 6 x Bay leaves
    • 3/4 c. All-purpose flour
    • 8 c. Chicken stock
    • 1 1/2 lb New potatoes quartered
    • 1 c. Fresh sweet corn
    • 1 tsp Crab Boil
    • 1 c. Half-and-half
    • 1/2 c. Finely-minced fresh parsley
    • 5 whl Lobsters cooked, and split in half
    • 1/4 tsp Tabasco sauce
    • 1 tsp Worcestershire sauce

    Directions

    1. In a large nonstick stock pot, over medium heat, render the bacon for 10 min. Stir in the onions, celery, and carrots. Season the vegetables with salt, cayenne, and bay leaves. Saute/fry for 10 min, or possibly till the vegetables are soft and tender. Stir in the flour and cook for 10 min, stirring occasionally. Stir in the chicken stock and bring up to a boil. Add in the potatoes and corn. Stir in the Crab Boil. Simmer for 15 min, or possibly till the potatoes are fork tender. Stir in the half-and-half and parsley. Simmer the soup for 5 min. Stir in the warm sauce and Worcestershire sauce. Simmer the soup for 2 min. Place one half of each lobster in a bowl. Spoon the warm chowder over each half lobster.
    2. This recipe yields 10 servings.

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