Lobster Corn Chowder Recipe

© Southwestern Style Lobster Corn Chowder or Maine Lobster Corn Chowder

This chowder has been served at my restaurant and to my personal chef clients. It is rich with flavor. If you wish you may leave out the jalepeno peppers and chipotle peppers from the recipe. This will take the Southwestern right out of the name, but some people may like it better. Call it Maine Lobster Corn Chowder. However, like Emeril says, the hot peppers really ‘kick it up a notch’ on the flavor scale. You can add more or you can add less depending on your tolerances for heat. This recipe is mild to most palettes and has a wide appeal. Bon Appetite!

Ingredients:

• 2 lbs of fresh or frozen lobster
• 1.5 lbs of frozen corn (puree 1/2 lb of this corn)
• 2 whole (canned) roasted red peppers pureed
• 1/4 tsp each of ground basil, thyme and rosemary
• 1/2 cup pureed jalepeno peppers
• 1 tablespoon of granular garlic
• 2 fresh garlic cloves mashed and finely chopped or pureed
• 1/2 lb of bacon very finely chopped or puree in food processor
• 1/2 medium sweet onion finely chopped or puree in food processor
• 1-1/2 lbs of red potatoes diced (less than 1/2” pieces, peeled if you wish. I just cut out the bad spots if there are any.)
• 2 cups of finely chopped potatoes (in addition to the 1.5 lbs)
• 2 teaspoons of ground chipotle peppers
• 2 quarts of heavy cream
• 1/2 lb of salted butter
• 1 cup of sour cream
• Salt & Pepper to taste
• Oyster crackers

Preparation of Lobster:

Thaw, pull from bag or can or you can use fresh. Rip meat apart by hand. You can chop it if you like, but I prefer the texture of the ragged meat. Set aside to add at the very end of the process.

Preparation of corn:

Place the thawed corn, pureed corn, pureed roasted red peppers, ground chipotle peppers and pureed jalepeno peppers in a baking pan and roast for about 1 hr at 425 degrees. Remove after roasting. You will add this to the potatoes when they are done.

Now that you’ve prepped your bacon and onions, potatoes, lobster, and corn mixture you are onto the final preparations for your chowder.

Final Preparations: Two simultaneous steps. Chowder Base and Potatoes

This is your chowder base:

In a medium sized frying pan slowly cook the chopped bacon until almost crispy. Burning the bacon is not an option. Add the chopped or pureed onions and slow cook until onions are fully cooked but not browned. Stir in the herbs (basil, thyme and rosemary) while the onions are cooking. When the mixture is done add the butter and sour cream and remove pan from heat. Let the butter and sour cream melt slowly while cooking the potatoes.

This is the potato part:

On another burner you are going to cook the potatoes in a big pot. Place ALL the potatoes in your pot. Add water until it covers the potatoes. Add 1/2 teaspoon of sea salt to water. Bring to a boil, lower the heat, and simmer until the potatoes are cooked through. Slightly soft is good. (about 20 minutes I’d guess. It’s sorta like cooking pasta. When it’s done it’s done.) Drain.

NOW… to the cooked potatoes you add the heavy cream, the corn mixture, the bacon/onion/herb chowder base (the stuff in the frying pan). Reheat the chowder until the temperature is about 160 degrees. Now add the cooked lobster. Reheat to 160. This won’t take very long. DO NOT BOIL. It will make the lobster tough. Serve in your favorite chowder bowls with oyster crackers on the side.

TIP: Best served after chowder is completely cooled overnight in refridgerator. Reheat to serve the next day. This goes for any chowder. So MUCH better when the potatoes have had a chance to absorb the flavors.

Serves 1 hungry greedy cook or 12-18 depending on the size of your bowls.

Total Prep and Cook Time approx. 1 hr.

© This is an original copywrited recipe by ‘A Notch Above Home Chef Services’. You are free to copy for non-commercial usage.

Slow Cooker Mate™ is the FIRST 3 chamber slow cooker that cooks an entrée in the bottom chamber while 2 separate side dishes cook in the top chambers. It is also versatile enough to be used to cook a one pot meal. You choose!

Tagged as: All Recipes, Seafood, Soups and Chowders