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Featuring Our Own Chef Keating





Lobster and Corn Chowder
Kevin Keating, CEC, CCE
Keiser University
Serves 8

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

  1. 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.
  2. Add bacon to a 7-quart saucepan and bring to medium heat to allow the fat to render from the bacon.
  3. In the rendered bacon fat add the onion and garlic.  Cook until the onions start to become translucent.
  4. Add flour to the onion and garlic to make a roux.  Cook approximately 10 minutes.
  5. 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.
  6. 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
  7. Add the bay leaf, ground thyme, lobster, corn, potatoes and tomatoes.  Bring to a simmer.
  8. Add cream and bring back to a simmer.
  9. Adjust seasoning with salt and pepper
  10. Garnish with chopped lobster claw and crumbled bacon.
  11. Croutons or crackers are served on the side.

 

 

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