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Corn and Lobster Chowder recipes Recipes

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To cut down on prep time, use cooked lobster meat, available in some fish markets and supermarkets, or follow the directions below for cooking frozen lobster tails.

Ingredients:

  • 2 10-ounce frozen uncooked lobster tails, thawed, or 1 pound freshly cooked lobster meat, cut into bite-size pieces
  • 2 10-ounce frozen uncooked lobster tails, thawed, or 1 pound freshly cooked lobster meat, cut into bite-size pieces
  • 8 cups frozen yellow corn kernels (about 2 1/4 pounds), thawed
  • 3 cups low-salt chicken broth
  • 8 bacon slices, chopped
  • 2 cups chopped onions
  • 3/4 cup peeled finely diced carrots
  • 2/3 cup finely diced celery
  • 1/4 teaspoon cayenne pepper
  • 3 cups bottled clam juice
  • 1 1/2 cups whipping cream
  • 6 tablespoons sour cream
  • 2 tablespoons (1/4 stick) butter
  • 3 tablespoons chopped fresh chives

Instructions:

  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. Purée 4 cups corn with 1 1/4 cups broth in processor until almost smooth.
  3. Sauté 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; sauté until light golden, about 5 minutes. Add remaining 4 cups corn; sauté 3 minutes. Add carrots, celery, and cayenne; sauté until vegetables soften slightly, about 5 minutes. Add clam juice and 1 3/4 cups broth; simmer 10 minutes. Stir in corn puré 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 sauté just until heated through, about 2 minutes. Ladle soup into bowls. Garnish each serving with lobster pieces, bacon, and chives and serve.

Corn and Lobster Chowder recipes • Yield: 8 servings
Ingredients:

  • 2 10-ounce frozen uncooked lobster tails, thawed, or 1 pound freshly cooked lobster meat, cut into bite-size pieces
  • 2 10-ounce frozen uncooked lobster tails, thawed, or 1 pound freshly cooked lobster meat, cut into bite-size pieces
  • 8 cups frozen yellow corn kernels (about 2 1/4 pounds), thawed
  • 3 cups low-salt chicken broth
  • 8 bacon slices, chopped
  • 2 cups chopped onions
  • 3/4 cup peeled finely diced carrots
  • 2/3 cup finely diced celery
  • 1/4 teaspoon cayenne pepper
  • 3 cups bottled clam juice
  • 1 1/2 cups whipping cream
  • 6 tablespoons sour cream
  • 2 tablespoons (1/4 stick) butter
  • 3 tablespoons chopped fresh chives

Corn and Lobster Chowder recipes Nutrition Facts:
• Diet:
• Calories: 252.28
• Fat: 268.25
• Carbs: 109.88
• Protein: 328.08
• Cholesterol: 696.57
• Calcium: 151.70
• Sodium: 475.03

* E.g. 137.29 = 137mg or 137g – 29%
Nutrition Facts labels are not always factual.

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