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Lobster Corn Chowder

By //  by Candace Sampson

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This lobster corn chowder is one of my “impress the company” recipes. It’s incredibly delicious and most of it is made ahead of your dinner party, so that you have time to spend with your guests. There’s also the added benefit that if, let’s say, the hostess has too much wine with a friend of hers with all that free time she has not slaving over the stove, that she still looks like the hostess with the mostess. This is strictly a hypothetical situation. Any similarity to a real person, either living or hungover, is purely coincidental.

lobster and corn chowder with bacon

Lobster Corn Chowder

10 ounces of cooked lobster meat
8 cups frozen peaches and cream corn kernels, thawed
3 cups low-salt chicken broth
8 bacon slices, chopped
2 cups chopped onions
3/4 cup peeled and finely diced carrots
2/3 cup finely diced celery
1/4 tsp cayenne pepper (or to taste)
3 cups bottled clam juice
1 1/2 cups whipping cream
6 tbsps sour cream
2 tbsps butter
3 tbsps chopped fresh chives

lobster corn chowder

Puree 4 cups of corn with 1 1/2 cups of broth in blender until smooth.

Sauté bacon in a large Dutch Oven over medium heat until crisp. Transfer bacon to paper towels to drain. Pour off all but 3 tablespoons of bacon drippings from pot. Add onions and sauté until light golden in colour, about 5 minutes. Add remaining 4 cups corn and sauté 3 minutes. Add celery, carrots and cayenne continuing to cook until vegetables soften sligthly, about 5 additional minutes. Add clam juice and remaining 1 1/2 cups of broth and simmer for 10 minutes. Stir in corn puree and whipping cream and simmer for 5 more minutes. Season with salt and pepper.

(If making ahead, cover soup, bacon and lobster separately and refrigerate. Allow soup to come to room temperature before warming over medium-low heat.)

While soup is simmering, melt butter in a skillet over medium heat. Add lobster and sauté until heated through. Remove soup from heat and stir in sour cream. Ladle soup into bowls. Garnish with lobster, bacon and chives before serving. Serves 8.

Pleasantville Note: This soup also works well with King Crab meat. Additionally, if you only “sort of” like your company, i.e your husband’s boss, your mother-in-law, then you can also serve with sautéed shrimp. I won’t tell a soul. Also, if you’re feeling really crazy substitute pancetta for bacon.

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Filed Under: Food & Drink, Soup

About Candace Sampson

Candace is founder and editor-in-chief of Life in Pleasantville which isn't half as fancy as it sounds. You can find her sharing travel stories on What She Said Radio and on CTV Ottawa Morning Live.

Previous Post: « Holding Her Back…Just a Little
Next Post: Kale Chips – Make Your Own »

Reader Interactions

Comments

  1. Robin Edwards

    February 19, 2013 at 1:44 pm

    That looks amazing! Thanks Candace. I’m definitely trying this. Company or no company.

  2. Caroline

    February 19, 2013 at 8:12 pm

    I like how you think Robin!

  3. Pam @writewrds

    February 20, 2013 at 10:08 am

    I’m seriously drooling. Ever thought of opening the Life In Pleasantville Cafe? : ) 

  4. Candace

    February 22, 2013 at 8:34 am

    You have no idea how many times I have thought of that.

  5. Candace

    February 22, 2013 at 8:34 am

    I like how Robin thinks too.

  6. Candace

    February 22, 2013 at 8:34 am

    Come back and let me know what you think!

Trackbacks

  1. Tastes Like Feet…and That’s A Good Thing! | foodiePrints says:
    February 23, 2013 at 8:01 am

    […] week for the recipe box (yes, some of us still have one…). Only, she suggests reserving her lobster and clam chowder for “need to impress” entertaining situations when one is short on prep time. A fan of […]

  2. Lobster Corn Chowder - Trippin With Tara says:
    February 11, 2014 at 1:45 pm

    […] Go to Life in Pleasantville for instructions on how to make Lobster Corn Chowder Recipe […]

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