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Lobster Chowder with Grilled Corn, Fresh
Tomatoes and Basil
Tomatoes and Basil
By The Gourmet Farm Girl
4- slices smoked bacon chopped
2 stalks of chopped celery and a few light green celery leaves (chopped)
1 small chopped onion
1 small chopped onion
3 cloves garlic minced
2 quarts chicken stock
8 medium sized Russet potatoes chopped into bite size pieces
(skins can be left on if desired) 3 bay leaves
2 quarts chicken stock
8 medium sized Russet potatoes chopped into bite size pieces
(skins can be left on if desired) 3 bay leaves
2 Tablespoons butter
1 pint half and half
2 Tablespoons cornstarch dissolved in one oz. cold water
2 cups cooked lobster meat
*Note-cook fresh lobster the day before and reserve the meat or pick up cooked lobster from your fish monger.
*Note-cook fresh lobster the day before and reserve the meat or pick up cooked lobster from your fish monger.
2 medium size fresh tomatoes chopped
Small bunch fresh basil
Cracked black pepper
In a large stock pot over medium heat brown the bacon till crisp; remove the bacon pieces from the grease and drain on a paper towel; reserve the bacon fat in the pan. Add the chopped celery, onions and garlic. Sauté for 8-10 minutes till soft and fragrant.
Add the chicken stock, potatoes and bay leaves; reduce heat to simmer and cook for 20-30 minutes. Stir often smashing a few of the potatoes against the side of the pan as they simmer. (This will help to thicken the broth)
While soup cooks; husk the sweet corn and remove silks. Brush each ear with melted butter and place on a 450 degree grill for 10-15 minutes till cooked through and slightly charred.
Remove from heat and cool; cut kernels off and add to the chowder ; add the half and half and butter
Whisk together the corn starch and cold water; stir into soup; simmer for an additional 5-6 minutes stirring often till the chowder thickens; add the bacon pieces and lobster meat. Gently stir together; simmer for 1-2 minutes; do not overcook or lobster meat can get tough.
Garnish with fresh chopped tomatoes, chopped basil and cracked black pepper.
Serves 6-8