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Chowder: Lobster &Roasted Corn Chowder




Source of Recipe


onecook.com


List of Ingredients




Two 1-lb Lobsters
1/4 lb Butter
1/2 cup Flour
6 cup Broth
1 tbsp Tomato Paste
1 cup Cream Style Corn
1 ea Ham Hock
2 cup Whipping Cream
1 tsp Seafood Seasoning
1 ea Cilantro chopped
1 cup Corn cut off off cob
4 slices Bacon diced
1/2 ea Onion diced
1/4 ea Green Bell Pepper diced
1/4 ea Red Bell Pepper diced
1/4 ea Yellow Bell Pepper diced
1/4 ea Jalapeno Peppers diced
1/2 ea Celery diced
1/2 ea Carrots diced
1/2 ea Green Chiles diced
2 ea Potato diced
1/2 ea Lemon just the juice
2 ea Green Onions sliced

Recipe



Steam lobster 17 minutes, let cool and remove from shell. Save shells to make lobster stock if desired. Saute bacon until crispy in sauce or small stock pot. Add: onions; green, red, yellow and jalapeno peppers; celery and carrots, cook until soft. Add: tomato paste and green chilies.

Add: lobster base, if that is your choice over stock. Cook 3 mintues stirring constantly over medium heat.

Add: 1/2 of the unsalted butter and cook until melted. Add: flour and cook 3 more minutes. Roast corn kernals in an oven on a baking sheet or other flat pan until slightly browned and add to chowder. Add: cream style corn; southwestern seasoning and smoked hamhocks. Add: stock or water, if using base.

Cook for 1/2 hour keeping at a slow boil, stirring constantly. Add: potatoes and cook for another 15 minutes.

If too thick add more stock or water to desired consistency.

Add: green onions; cilantro and lemon juice.

Slowly Whisk in cream and the remaining butter until melted.

Season with salt and black pepper to taste.

Serves 12