Lobster and Corn Chowder
Taylor Dworak
ingredients
- 2 packages pre-cooked lobster
- 1 tablespoon canola oil
- 5 cups low-sodium chicken stock
- 1/2 cup white wine
- 3 ears of corn, kernels removed, kernels and cobs reserved
- 3 bacon slices
- 1 yellow onion, chopped
- 2 large carrots, diced
- 3 celery stalks, diced
- 2 cups heavy cream
- 2 yukon gold potatoes, cut into 1/2 inch pieces
- salt and pepper to taste
- 1 teaspoon chopped fresh thyme
- 2 teaspoons chopped fresh chives
directions
- 1
In a large pot add chicken stock, wine and corn cobs, bring to a simmer and cook until reduced to about 2 1/2 cups, 25-30 minutes.
- 2
In a dutch oven over medium heat, saute the bacon until crispy and browned, 3-4 minutes. Add onion, carrots, celery, and corn kernels and saute, 4-5 minutes. Strain the corn stock into the dutch oven. Add the cream and bring to a simmer. Add potatoes, return to a simmer and reduce heat to medium-low. Cook until potatoes are tender, 15-18 minutes. Stir in the lobster, salt, pepper, thyme and chives. Cook, stirring occasionally, until the lobster is heated through, 2-3 minutes.
Source: William Sonoma
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