Try this Lobster Corn Chowder recipe, or contribute your own.
- 1 cup dry white wine
- 2 cups heavy cream
- 1 cup chopped onion
- 6 tbsp butter
- 4 cups whole milk
- 1 tsp sweet paprika
- 1/4 up cream sherry
- 1 lb of lobster meat (the kind i used was pre-cooked)
- 3 cups of corn (fresh or frozen)
- 1/4 ound bacon large-diced
- 2 medium yukon gold potatoes cut into large chunks (about 2 cups)
- 2 onions, chopped (about 1 1/2 cups)
- 3 celery stalks diced
- 1/2 tbsp kosher salt
- 1 tsp fresh ground pepper
- 2 tsp chopped fresh chives (or finely chopped green onio
- 1/4 up cream sherry
- Carbohydrate 108.942390022446 g
- Cholesterol 521.278750493949 mg
- Fat 162.144929518205 g
- Fiber 15.2501103794264 g
- Protein 21.2623457120369 g
- Saturated Fat 101.107671818327 g
- Serving Size 1 1 recipe (1672g)
- Sodium 2575.80007350894 mg
- Sugar 93.6922796430194 g
- Trans Fat 10.0114291835642 g
- Calories 1975 calories
Step-by-step
- To make the soup base, melt the butter in a soup stock pot, then add the onions and cook until soft (but not browned).
- Then add the sherry and paprika. Mix well and cook for about 1 minute.
- Add the milk, cream and wine.
- Then simmer over low heat for about 15 minutes, making sure to stir often.
- While the soup base is simmering, in a separate pan cook the bacon until brown and crisp.
- Then remove the bacon from the pan, and set it aside.
- To the same pan that you cooked the bacon, add the potatoes, onions, celery, corn, salt and pepper.
- Cook for about 5 minutes.
- After this time, add the potato/corn mixture to the milk soup base in your stock pot.
- Add the lobster meat and sherry.
- Simmer for about 15 more minutes, until the potatoes are tender.
- You can add the chopped bacon as a garnish at serving time, or you can add it directly to the soup at the same time you add the potato/corn mix.
- We prefer to add it to the soup and let it simmer with the rest of the ingredients. We like the extra flavour it adds to the soup.
Standard recipes rarely acknowledge that heavy cream and whole milk mixtures curdle easily if boiled aggressively, which makes temperature control the absolute deciding factor between a velvety broth and a grainy disaster. Historically, chowders evolved along the Atlantic coast as frugal, thickened potages designed to stretch seasonal seafood catches using whatever salted pork and root vegetables were available in the pantry. When rendering the bacon, keep the heat at medium-low to extract the fat slowly without burning the protein solids that provide the foundational savory base. Simmering the dairy and wine base strictly over low heat for 15 minutes prevents scorching while allowing the alcohol from the dry white wine to mellow properly. Yukon Gold potatoes provide natural starch to help body the soup without requiring an additional flour slurry, though starchy Russets work equally well if cut into uniform half-inch cubes. Because dairy-heavy chowders separate and turn grainy during freezing, store leftovers in an airtight container in the refrigerator for up to three days and reheat gently over low heat without letting the liquid reach a rolling boil.
- Sweat the onions until translucent at roughly 300 degrees Fahrenheit, ensuring they soften entirely without developing any brown color that would muddy the pale appearance of the chowder.
- Dice the celery and potatoes uniformly so they finish softening during the final 15-minute simmer alongside the pre-cooked lobster meat.
- Stir the soup frequently while it simmers to prevent the milk and cream solids from settling against the bottom of the stock pot and scorching.
Smart purchasing keeps costs down by utilizing pre-cooked lobster meat without sacrificing the rich sweetness expected from a coastal classic. Proper heat management ensures every bowl maintains a smooth, cohesive texture from the first ladle to the last.
