Lobster and Roasted Corn Chowder

You can never go wrong with lobster, period. We love it here but of course don’t indulge that often. We had some left over from doing another meal and it was cooked and thawed so I had to use it up quickly. I came across this recipe and had everything on hand so I went at it. The addition of the roasted corn intrigued me and I thought it would pair so lovely with the lobster. I was right, this is one amazing chowder. Fit for a king or your little family for a treat!! Purchasing already cooked and shelled lobster makes life very easy and you don’t need tons to be extremely satisfied. Enjoy this soup!!

Lobster and Roasted Corn Chowder

Lobster and Roasted Corn Chowder
Author: 
Recipe type: soup
Cuisine: American
Prep time: 
Cook time: 
Total time: 
Serves: 6
 
A wonderful hearty and decadent chowder
Ingredients
  • 2 cups frozen corn, thawed and drained well
  • 1 Tbsp. olive oil
  • Salt and pepper to taste
  • 2 Tbsp. butter
  • 2 potatoes, cubed
  • 1 onion, diced
  • 2 carrots, diced
  • ¼ cup bacon, diced
  • 2 cloves garlic, minced
  • 1 Tbsp. flour
  • 4 cups fish stock
  • 12 oz. cooked lobster meat
  • 1 cup 10% cream
  • Parsley for garnish
Instructions
  1. Preheat oven to 400F. Place corn on a rimmed baking sheet and spread out in a single layer. Drizzle with the olive oil and salt and pepper to taste. Toss well to coat. Roast corn in the oven for about 10-15 min. until just starting to char.
  2. Meanwhile in a large pot melt butter over medium heat and cook onions, potatoes, carrot, garlic and bacon. Stir occasionally until bacon is cooked but not crispy and onions are translucent.
  3. Add flour and cook for 1 min. stirring. Slowly add the fish stock stirring constantly and scraping up bits from the bottom of the pot. Bring to a boil, cover and let simmer for 10-15 min. until potatoes are tender.
  4. Add lobster meat, cream and corn and heat through. Adjust seasoning if necessary.
  5. To make ahead of time, place in a sealed container for up to 24 hours. Reheat without boiling. Garnish with parsley.

Recipe adapted from Canadian Living Test Kitchen

Yum

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