Wednesday, February 13, 2008

Corn and Lobster Chowder

This is WAY too easy for how incredibly good it is. Lobster is expensive, you may want to substitute shrimp or a hearty white fish (cod, halibut, scallop) in its place. Be sure to serve with crusty, toasty bread. Serves about 4.

1 TBLS butter
1 chopped onion
1 1/2 cup fresh corn
1 potato, peeled and diced
2 cup chicken broth
1/4 cup fresh salsa
1 lb cooked lobster meat
1/2 cup heavy cream
1 diced jalapeno
1/4 cup chopped fresh basil
lime wedges for garnish

In a large pot, saute onions with butter on med-low heat until soft. 3-5 mins.
Add corn, potato and broth, bring to a simmer. Add lobster, cream and jalapeno and salsa.
Return to simmer for 5-7 minutes and add basil. (If you are using a substitute fish, add RAW fish along with corn, potato and broth - bring to simmer and cook 5-10 minutes). Serve with toasted crusty french bread and lime wedges.
Adapted from Gourmet Magazine

1 comment:

Pam Oertel said...

I have made the Lobster & Corn Chowder several times and it just keeps getting better and better.