Lobster and Roasted Corn Chowder

  1. Steam lobster 17 minutes, let cool and remove from shell.
  2. Save shells to make lobster stock if desired.
  3. Saute bacon until crispy in sauce or small stock pot .
  4. Add: onions; green, red, yellow and jalapeno peppers; celery and carrots, cup ook until soft.
  5. Add: tomato paste and green chilies.
  6. Add: lobster base, if that is your choice over stock.
  7. Cook 3 mintues stirring constantly over medium heat.
  8. Add: 1/2 of the unsalted butter and cook until melted.
  9. Add: flour and cup ook 3 more minutes.
  10. Roast corn kernals in an oven on a baking sheet or other f lat pan until slightly browned and add to chowder.
  11. Add: cream style corn; sout hwestern seasoning and smoked hamhocks.
  12. Add: stock or water, if using base.
  13. Cook for 1/2 hour keeping at a slow boil, stirring constantly.
  14. Add: potatoes an d cook for another 15 minutes.
  15. If too thick add more stock or water to desired consistency.
  16. Add: green onions; cilantro and lemon juice.
  17. Slowly Whisk in cream and the remaining butter until melted.
  18. Season with salt and black pepper to taste.

lobsters live, bacon, onions, green bell peppers, sweet red bell peppers, sweet yellow bell peppers, jalapeno pepper, celery, carrots, green chili peppers, butter, flour, lobster, tomato paste, corn, corn, ham hock, russet potatoes, cilantro, stalks scallions, heavy whipping cream, lemon juice, salt

Taken from recipeland.com/recipe/v/lobster-roasted-corn-chowder-43349 (may not work)

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