Corn And Lobster Chowder

Total Time: 1 hr Preparation Time: 30 mins Cook Time: 30 mins

Ingredients

• Servings: 8
• 20 ounces frozen uncooked lobster tails, thawed or 1 lb freshly cooked lobster meat, cut into bite-size pieces
• 8 cups frozen corn kernels, thawed (about 2 1/4 pounds)
• 3 cups low sodium chicken broth
• 8 slices bacon, slices chopped
• 2 cups chopped onions
• 3/4 cup peeled finely diced carrot
• 2/3 cup finely diced celery
• 1/4 teaspoon cayenne pepper
• 3 cups bottled clam juice
• 1 1/2 cups whipping cream
• 6 tablespoons sour cream
• 2 tablespoons butter
• 3 tablespoons chopped fresh chives

Recipe

• 1 if using thawed frozen lobster tails, cook in pot of boiling water until almost cooked through, about 6 minutes. drain. cool. using kitchen shears, cut lobster shells open. remove lobster meat; cut into bite-size pieces. discard shells.
• 2 purée 4 cups corn with 1 1/4 cups broth in processor until almost smooth.
• 3 sauté bacon in large pot over medium heat until crisp, about 5 minutes. transfer bacon to paper towels. pour off and discard all but 3 tablespoons drippings from pot.
• 4 add onions to pot; sauté until light golden, about 5 minutes. add remaining 4 cups corn; sauté 3 minutes. add carrots, celery, and cayenne; sauté until vegetables soften slightly, about 5 minutes.
• 5 add clam juice and 1 3/4 cups broth; simmer 10 minutes. stir in corn puré and whipping cream; simmer 5 minutes. season with salt and pepper.
• 6 (lobster, bacon, and soup can be prepared 1 day ahead. cover and chill lobster and bacon separately.
• 7 cool soup slightly; chill uncovered until cold, then cover and keep chilled.
• 8 bring bacon to room temperature and bring soup to simmer before continuing.) remove soup from heat; stir in sour cream.
• 9 melt butter in medium nonstick skillet over medium heat. add lobster meat and sauté just until heated through, about 2 minutes.
• 10 ladle soup into bowls. garnish each serving with lobster pieces, bacon, and chives and serve.