Lobster Corn Chowder

• Meat

  • 3 strips Bacon

• Seafood

  • 2 1 1/2-pound live lobsters

• Produce

  • 2 cups Baby yukon gold potatoes
  • 1 cup Carrot
  • 3 Celery stalks, diced (approximately 1 cup, large
  • 1 Chives, Fresh
  • 3 Garlic cloves
  • 1 1/2 cups Sweet corn, Fresh
  • 1 Vidalia onion, diced (approximately 1 1/2 cups, large

• Baking & Spices

  • 1/2 tsp Cayenne pepper
  • 1 Kosher salt and fresh ground pepper
  • 1/2 tsp Nutmeg
  • 1 tsp Paprika, smoked

• Dairy

  • 2 cups Half and half

• Beer, Wine & Liquor

  • 1/4 cup Marsala wine

Found on thesuburbansoapbox.com

Description

Ingredients

• 2 - 1 1/2 pound live lobsters
• 3 strips bacon, chopped
• 1 large vidalia onion, diced (approximately 1 1/2 cups)
• 3 large celery stalks, diced (approximately 1 cup)
• 1 cup finely diced carrot
• 3 garlic cloves
• 1 1/2 cups fresh sweet corn
• 2 cups baby yukon gold potatoes, sliced in half
• 2 cups half and half
• 1/4 cup marsala wine
• 1 teaspoon smoked paprika
• 1/2 teaspoon cayenne pepper
• 1/2 teaspoon nutmeg
• kosher salt and fresh ground pepper
• fresh chopped chives
• 2 - 1 1/2 pound live lobsters
• 3 strips bacon, chopped
• 1 large vidalia onion, diced (approximately 1 1/2 cups)
• 3 large celery stalks, diced (approximately 1 cup)
• 1 cup finely diced carrot
• 3 garlic cloves
• 1 1/2 cups fresh sweet corn
• 2 cups baby yukon gold potatoes, sliced in half
• 2 cups half and half
• 1/4 cup marsala wine
• 1 teaspoon smoked paprika
• 1/2 teaspoon cayenne pepper
• 1/2 teaspoon nutmeg
• kosher salt and fresh ground pepper
• fresh chopped chives

Directions

• Bring a large stock pot filled with approximately 4 quarts of water to a boil. Add the lobster to the pot and cover. Cook the lobsters for 15 minutes or until cooked through.
• Remove the lobsters from the pot and allow to cool completely. Reserve the cooking liquid.
• Twist off the tails and crack the claws. Remove the meat from the shells and roughly chop the meat into bite sized pieces. Set aside.
• In a separate pot, cook the bacon over medium heat until crisp.
• Remove the bacon from the pot with a slotted spoon and drain off all but 2 tablespoons of fat.
• Add the onion, celery and carrot to the pot and cook until softened, approximately 5 minutes.
• Stir in the garlic and cook for one minute.
• Add the corn and potato to the onion mixture. Cook for an additional 3-4 minutes.
• Stir in 4 cups of the reserved liquid from the lobster pot and the half and half.
• Bring the mixture to a boil and turn the heat to low.
• Stir in the wine, paprika, cayenne, nutmeg and lobster. Season with salt and pepper, to taste.
• Sprinkle with chopped chives and reserved bacon. Serve immediately.
• Bring a large stock pot filled with approximately 4 quarts of water to a boil. Add the lobster to the pot and cover. Cook the lobsters for 15 minutes or until cooked through. Remove the lobsters from the pot and allow to cool completely. Reserve the cooking liquid. Twist off the tails and crack the claws. Remove the meat from the shells and roughly chop the meat into bite sized pieces. Set aside. In a separate pot, cook the bacon over medium heat until crisp. Remove the bacon from the pot with a slotted spoon and drain off all but 2 tablespoons of fat. Add the onion, celery and carrot to the pot and cook until softened, approximately 5 minutes. Stir in the garlic and cook for one minute. Add the corn and potato to the onion mixture. Cook for an additional 3-4 minutes. Stir in 4 cups of the reserved liquid from the lobster pot and the half and half. Bring the mixture to a boil and turn the heat to low. Stir in the wine, paprika, cayenne, nutmeg and lobster. Season with salt and pepper, to taste. Sprinkle with chopped chives and reserved bacon. Serve immediately.
• Bring a large stock pot filled with approximately 4 quarts of water to a boil. Add the lobster to the pot and cover. Cook the lobsters for 15 minutes or until cooked through.
• Remove the lobsters from the pot and allow to cool completely. Reserve the cooking liquid.
• Twist off the tails and crack the claws. Remove the meat from the shells and roughly chop the meat into bite sized pieces. Set aside.
• In a separate pot, cook the bacon over medium heat until crisp.
• Remove the bacon from the pot with a slotted spoon and drain off all but 2 tablespoons of fat.
• Add the onion, celery and carrot to the pot and cook until softened, approximately 5 minutes.
• Stir in the garlic and cook for one minute.
• Add the corn and potato to the onion mixture. Cook for an additional 3-4 minutes.
• Stir in 4 cups of the reserved liquid from the lobster pot and the half and half.
• Bring the mixture to a boil and turn the heat to low.
• Stir in the wine, paprika, cayenne, nutmeg and lobster. Season with salt and pepper, to taste.
• Sprinkle with chopped chives and reserved bacon. Serve immediately.

Nutrition