Lobster and Corn Chowder
Kevin Keating, CEC, CCE
2 medium Potatoes, washed and cut into small dice
2 quarts Fish(Lobster) Stock or Water
6 strips Bacon, finely chopped
1 each Onion, cut into small dice
2 cloves Garlic, minced
4 tablespoons Flour
1 each Bay Leaf
1 teaspoon Thyme
2 – 1 ½ pound Lobsters, cooked, shelled and cut into small pieces
2 cups Corn Kernels
2 medium Tomatoes, concasse
1 cup Heavy Cream
Salt & Pepper to taste
- In a large sauce pot, bring the potatoes and fish stock or water to a boil and reduce to a simmer. Continue to cook until the potatoes are fork-tender. Remove,Cool and Set aside.
- Add bacon to a 7-quart saucepan and bring to medium heat to allow the fat to render from the bacon.
- In the rendered bacon fat add the onion and garlic. Cook until the onions start to become translucent.
- Add flour to the onion and garlic to make a roux. Cook approximately 10 minutes.
- Remove the corn from the cob by scraping it down the sides with a sharp heavy knife. Add the cobs to the cooking liquid and simmer for 15 minutes.Remove cobs.
- Pour the cooking liquid from the potatoes and corn slowly into the flour and vegetables, stirring as you pour to minimize lumps. Simmer 30 minutes
- Add the bay leaf, ground thyme, lobster, corn, potatoes and tomatoes. Bring to a simmer.
- Add cream and bring back to a simmer.
- Adjust seasoning with salt and pepper
- Garnish with chopped lobster claw and crumbled bacon.
- Croutons or crackers are served on the side.