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Lobster and Roasted Corn Chowder




Source of Recipe


Internet


List of Ingredients




1 (21 lb.) live Maine lobster
4 strips bacon, fine dice
1/2 medium onion, fine dice
1/4 medium green pepper, fine dice
1/4 medium red pepper, fine dice
1/4 medium yellow pepper, fine dice
1/4 small jalapeno pepper, fine dice
1/2 stalk celery, fine dice
1/2 medium carrot, fine dice
1/2 cup of diced green chilies, canned
1/4 pound of unsalted butter
1/2 cup of all purpose flour
6 cups of lobster stock or 1 tbsp. lobster base and 6 cup of water
1 tablespoon of tomato paste
1 cup of corn, cut off the cob
1 cup of cream style corn
1 small smoked ham hock
2 medium baking potatoes, peeled and cut into 1 inch square dice
1 bunch cilantro, fine chop
2 stalks green onions, fine bias cut
2 cups of heavy whipping cream
1 teaspoon of southwestern seasoning blend
1/2 lemon juice
Salt and ground black pepper, to taste

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 minutes 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 kernels 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 ham hocks. 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 people.


Recipe