MAINE LOBSTER & CORN CHOWDER
This recipe yields about nine servings. Small family? Make half the recipe or cook once, eat twice!
MAINE LOBSTER & CORN CHOWDER
This recipe yields about nine servings. Small family? Make half the recipe or cook once, eat twice!
Ingredients
  • 1 tablespoon bacon fat or fat of your choice
  • 2 cups diced onions
  • 2 cups peeled and diced potatoes about 1 pound
  • 2 cups clam juice
  • 1 bay leaf
  • 3 cups frozen corn kernels
  • 2 cups cream
  • 1 pound cooked lobster meat cut into small pieces
  • 1 tablespoon butter
  • 2 tablespoons finely chopped fresh parsley
  • Fresh pepper to taste
Instructions
  1. Heat the bacon fat in a heavy soup pot. Stir in the diced onions and cook until they start to soften. Add the diced potatoes, stir and sauté for a minute or so.
  2. Add the clam juice, bay leaf and frozen corn kernels. Bring the mixture to a simmer, cover, and cook until the potatoes are tender. Remove the bay leaf and allow to cool slightly.
  3. Remove about 1 ¼ cup of the mixture and puree in the blender. Return the pureed chowder to the pot.
  4. Melt the butter in a sauté pan and add the lobster meat. Gently sauté, stirring to coat with the butter until the lobster is warm and the butter turns a nice, golden orange.
  5. Add the 2 cups cream to the chowder base and gently heat the mixture to a simmer. Add the lobster mixture and simmer for another few minutes.
  6. Remove from heat; add the chopped fresh parsley and season to taste with fresh pepper. Refrigerate for at least 24 hours before serving.
  7. To reheat: warm gently in a heavy soup pot, stirring frequently, until it just starts to simmer. Ladle into heated bowls and enjoy.
Recipe Notes

Yield: 9 servings each about 1 cup

Nutritional analysis per serving: 352 calories, 15 grams protein, 23 grams fat, 23 grams carbohydrates, 346 mg. sodium, 2.2 grams fiber

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