Lobster and Fresh Corn Chowder

 

Lobster and corn is a match made in heaven. This richly creamy chowder, enhanced with bacon, brandy and aromatics will wow your guests and grace any summer table.

What you will need

3 ounces bacon, cut into small dice

1 medium onion, peeled and diced

2 stalks of celery, chopped

2 carrots, peeled and coarsely chopped

1 bay leaf

1 sprig of fresh thyme or 1/2 teaspoon dried thyme

several sprigs of fresh parsley

1 teaspoon sugar

2 large cloves of garlic, peeled and minced

2 cups fish, lobster, shrimp, or shellfish stock (frozen, store-bought is fine if homemade is not available)

1 3/4 cups milk

3/4 cup heavy cream

1/2 teaspoon sea salt or more to taste

a few drops of Tobasco sauce

3 cups fresh corn kernels or frozen corn kernels, thawed

2 tablespoons brandy (optional)

3/4 pound cooked lobster meat, cut into bite-sized pieces

1 teaspoon freshly squeezed lemon juice or to taste

1/4 cup minced parsley or a combination of minced parsley and chives

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