Image Credit: Meghan Hawes
My mother and I were craving chowder one summer evening. When we came across this recipe, we knew we needed to make it. Noticing that Lobster was in season and there was a sale at our local market, we did not hesitate. We were also avid fans of the Barefoot Contessa so, we knew that this recipe had to be a winner. Luckily, we were right. I have never tasted something so creamy, fresh and crunchy before. The corn added this special crunch that you did not expect while the lobster was perfectly tender, the slightly salty bacon adds depth and the chives added the fresh herb that every chowder needs.
This recipe is more fun making it with someone so, grab a buddy or boyfriend and start your burners because, you’re going to absolutely love this recipe. Readers, please let me know how yours come out! I hope the photo’s help you along a bit.
Cheers!
The BEST Lobstah Chowda (Adaption to Ina Garten’s Recipe)
Ingredients
- 3 (1 1/2-pound) cooked lobsters, cracked and split
- 3 ears corn
For the stock:
- 6 tablespoons (3/4 stick) unsalted butter
- 1 cup chopped yellow onion
- 1/4 cup cream sherry
- 1 teaspoon sweet paprika
- 4 cups whole milk
- 2 cups heavy cream
- 1 cup dry white wine
For the soup:
- 1 tablespoon good olive oil
- 1/4 pound bacon, large-diced
- 2 cups large-diced unpeeled Yukon gold potatoes (2 medium)
- 1 1/2 cups chopped yellow onions (2 onions)
- 2 cups diced celery (3 to 4 stalks)
- 1 tablespoon kosher salt
- 1 teaspoon freshly ground black pepper
- 2 teaspoons chopped fresh chives
- 1/4 cup cream sherry
Directions
Remove the meat from the shells of the lobsters. Cut the meat into large cubes and place them in a bowl. Cover with plastic wrap and refrigerate. Reserve the shells and all the juices that collect. Cut the corn kernels from the cobs and set aside, reserving the cobs separately.
For the stock, melt the butter in a stockpot or Dutch oven large enough to hold all the lobster shells and corncobs. Add the onion and cook over medium-low heat for 7 minutes, until translucent but not browned, stirring occasionally. Add the sherry and paprika and cook for 1 minute. Add the milk, cream, wine, lobster shells and their juices, and corn cobs and bring to a simmer. Partially cover the pot and simmer the stock over the lowest heat for 30 minutes. (I move the pot halfway off the heat.)
Meanwhile, in another stockpot or Dutch oven, heat the oil and cook the bacon for 4 to 5 minutes over medium-low heat, until browned and crisp. Remove with a slotted spoon and reserve. Add the potatoes, onions, celery, corn kernels, salt, and pepper to the same pot and saute for 5 minutes. When the stock is ready, remove the largest pieces of lobster shell and the corn cobs with tongs and discard. Place a strainer over the soup pot and carefully pour the stock into the pot with the potatoes and corn. Simmer over low heat for 15 minutes, until the potatoes are tender. Add the cooked lobster, the chives and the sherry and season to taste. Heat gently and serve hot with a garnish of crisp bacon.
Thanks Ina!!!
Image Credit: Jody Hawes
Image Credit: Jody Hawes
Image Credit: Jody Hawes
Image Credit: Jody Hawes
Image Credit: Meghan Hawes
Image Credit: Meghan Hawes
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