Lobster Corn ChowderThis is a very special soup, for very special occasions, like Christmas Eve or Valentine's Day.
Corn Lobster Chowder
(adapted from a Bon Appetit recipe)
Makes 4 generous portions
1 1.5 pound lobster, cooked, meat removed and cut into bite size pieces.
1 Spanish onion
2 carrots, peeled and diced
1 celery stalk, finely diced
1/8 t. cayenne pepper
4 slices of bacon
1 bottle clam juice, about 1 1/2 cups
2 cups frozen sweet corn (1 bag of frozen), plus an extra cup if you like corn
1 1/2 chicken stock or one small can
1 pint whipping cream
green garnish: fresh chives or dried basil or parsley
Puree corn with 1 cup of chicken stock until smooth.
Saute bacon in pot over medium heat until crisp, about 5 minutes. Remove to a paper towel. When cool, break into bite-size pieces. Pour off excess drippings, but save enough (1 T.)to saute the onions, carrots and celery.
Start with the onions for about 5 minutes until they are golden, then add the extra 1 cup of corn if you like, and saute for a minute more. Add the carrots, celery and cayenne, and saute until soft about 5 more minutes. Don't rush the sauteing step. This is where you develop flavor for the soup.
Add clam juice and the remaining broth. Simmer 10 minutes. Stir in pureed corn and whipping cream. Simmer 5 minutes. Taste. The clam juice provides some salt. Season with salt and pepper.
Now add the lobster and very gently simmer until heated through. Only about a minute or two. Add green garnish. I like Penzey's dried sweet basil.
Ladle into soup bowls and garnish with bacon bits.
Serve with a crusty bread and European butter, as an extra treat.
If you want a more elegant version, you could puree everything before adding the lobster meat. But we like the chunky version.