We love this recipe for Lobster Corn Chowder from Ina Garten’s Barefoot Contessa website! While we’ll admit it’s not exactly health food, a bowl of this luscious chowder loaded with the sumptuous flavors of late summer would be just the perfect thing for an end of season dinner party. Paired with a simple salad and some nice, crusty bread you just can’t go wrong!
Recipe: Summer Corn & Lobster Chowder
- 3 (1½-pound) cooked lobsters, cracked and split
- 3 ears corn
- For the stock:
- 6 tablespoons (¾ stick) unsalted butter
- 1 cup chopped yellow onion
- ¼ cup cream sherry
- 1 teaspoon sweet paprika
- 4 cups whole milk
- 2 cups heavy cream
- 1 cup dry white wine
- For the soup:
- 1 tablespoon good olive oil
- ¼ pound bacon, large-diced
- 2 cups large-diced unpeeled Yukon gold potatoes (2 medium)
- 1½ cups chopped yellow onions (2 onions)
- 2 cups diced celery (3 to 4 stalks)
- 1 tablespoon kosher salt
- 1 teaspoon freshly ground black pepper
- 2 teaspoons chopped fresh chives
- ¼ cup cream sherry
- Remove the meat from the shells of the lobsters.
- Cut the meat into large cubes and place them in a bowl. Cover with plastic wrap and refrigerate.
- Reserve the shells and all the juices that collect.
- Cut the corn kernels from the cobs and set aside, reserving the cobs separately.
- For the stock, melt the butter in a stockpot or Dutch oven large enough to hold all the lobster shells and corncobs.
- Add the onion and cook over medium-low heat for 7 minutes, until translucent but not browned, stirring occasionally.
- Add the sherry and paprika and cook for 1 minute.
- Add the milk, cream, wine, lobster shells and their juices, and corncobs and bring to a simmer.
- Partially cover the pot and simmer the stock over the lowest heat for 30 minutes. (I move the pot halfway off the heat.)
- Meanwhile, in another stockpot or Dutch oven, heat the oil and cook the bacon for 4 to 5 minutes over medium-low heat, until browned and crisp.
- Remove with a slotted spoon and reserve.
- Add the potatoes, onions, celery, corn kernels, salt, and pepper to the same pot and saute for 5 minutes.
- When the stock is ready, remove the largest pieces of lobster shell and the corncobs with tongs and discard.
- Place a strainer over the soup pot and carefully pour the stock into the pot with the potatoes and corn.
- Simmer over low heat for 15 minutes, until the potatoes are tender.
- Add the cooked lobster, the chives and the sherry and season to taste.
- Heat gently and serve hot with a garnish of crisp bacon.
Number of servings (yield): 6