Corn and lobster chowder
Знадоби
2 (10 ounce) frozen uncooked lobster tails, thawed, or 1 pound freshly cooked lobster meat, cut into bite-size pieces8 cups frozen yellow corn kernels, thawed
3 cups low-salt chicken broth
8 bacon slices, chopped
2 cups chopped onions
3/4 cup peeled finely diced carrots
2/3 cup finely diced celery
1/4 teaspoon cayenne pepper
3 cups bottled clam juice
1 1/2 cups whipping cream
6 tablespoons sour cream
2 tablespoons butter
3 tablespoons chopped fresh chives
Як готувати
If using thawed frozen lobster tails, cook in pot of boiling water until almost cooked through, about 6 minutes. Drain. Cool. Using kitchen shears, cut lobster shells open. Remove lobster meat- cut into bite-size pieces. Discard shells.Puree 4 cups corn with 1 1/4 cups broth in processor until almost smooth.
Saute bacon in large pot over medium heat until crisp, about 5 minutes. Transfer bacon to paper towels. Pour off and discard all but 3 tablespoons drippings from pot. Add onions to pot- saute until light golden, about 5 minutes. Add remaining 4 cups corn- saute 3 minutes. Add carrots, celery, and cayenne- saute until vegetables soften slightly, about 5 minutes. Add clam juice and 1 3/4 cups broth- simmer 10 minutes. Stir in corn puree and whipping cream- simmer 5 minutes. Season with salt and pepper. (Lobster, bacon, and soup can be prepared 1 day ahead. Cover and chill lobster and bacon separately. Cool soup slightly- chill uncovered until cold, then cover and keep chilled. Bring bacon to room temperature and bring soup to simmer before continuing. ) Remove soup from heat- stir in sour cream.
Melt butter in medium nonstick skillet over medium heat. Add lobster meat and saute just until heated through, about 2 minutes. Ladle soup into bowls. Garnish each serving with lobster pieces, bacon, and chives and serve.
Yield: 8 servings
