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Lobster And Sweet Corn Chowder
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/4 Pound Bacon; julienned
Cup Chopped yellow onions
Cup Chopped celery
Cup Diced carrot
−1/2 Teaspoon Salt
/2 Teaspoon Cayenne pepper
Bay leaves
/4 Cup All−purpose flour
Cup Chicken stock
−1/2 Pound New potatoes; quartered
Cup Fresh sweet corn
Teaspoon Crab Boil
Cup Half−and−half
/2 Cup Finely−chopped fresh parsley
Whole Lobsters; cooked, and split in half
/4 Teaspoon Tabasco sauce
Teaspoon Worcestershire sauce
/2 Fat; 0 Other Carbohydrates
In a large nonstick stock pot, over medium heat, render the bacon for 10
minutes. Stir in the onions, celery, and carrots. Season the vegetables with
salt, cayenne, and bay leaves. Saute for 10 minutes, or until the vegetables
are soft and tender. Stir in the flour and cook for 10 minutes, stirring
occasionally. Stir in the chicken stock and bring up to a boil. Add the
potatoes and corn. Stir in the Crab Boil. Simmer for 15 minutes, or until
the potatoes are fork tender. Stir in the half−and−half and parsley. Simmer
the soup for 5 minutes. Stir in the hot sauce and Worcestershire sauce.
Simmer the soup for 2 minutes. Place one half of each lobster in a bowl.
Spoon the hot chowder over each half lobster. This recipe yields 10
servings.
Lobster And Sweet Corn Chowder
380
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