Lobster Corn Chowder
- Preparing Time: 30 minutes
- Total Time: 30 minutes
- Served Person: 0
- 1 cup dry white wine
- 2 cups heavy cream
- 1 cup chopped onion
- 6 tbsp butter
- 4 cups whole milk
- 1 tsp sweet paprika
- 1/4 up cream sherry
- 1 lb of lobster meat (the kind i used was pre-cooked)
- 3 cups of corn (fresh or frozen)
- 1/4 ound bacon large-diced
- 2 medium yukon gold potatoes cut into large chunks (about 2 cups)
- 2 onions, chopped (about 1 1/2 cups)
- 3 celery stalks diced
- 1/2 tbsp kosher salt
- 1 tsp fresh ground pepper
- 2 tsp chopped fresh chives (or finely chopped green onio
- 1/4 up cream sherry
- Carbohydrate 108.942390022446 g
- Cholesterol 521.278750493949 mg
- Fat 162.144929518205 g
- Fiber 15.2501103794264 g
- Protein 21.2623457120369 g
- Saturated Fat 101.107671818327 g
- Serving Size 1 1 recipe (1672g)
- Sodium 2575.80007350894 mg
- Sugar 93.6922796430194 g
- Trans Fat 10.0114291835642 g
- Calories 1975 calories
To make the soup base, melt the butter in a soup stock pot, then add the onions and cook until soft (but not browned).Then add the sherry and paprika. Mix well and cook for about 1 minute.Add the milk, cream and wine.Then simmer over low heat for about 15 minutes, making sure to stir often.While the soup base is simmering, in a separate pan cook the bacon until brown and crisp. Then remove the bacon from the pan, and set it aside.To the same pan that you cooked the bacon, add the potatoes, onions, celery, corn, salt and pepper. Cook for about 5 minutes.After this time, add the potato/corn mixture to the milk soup base in your stock pot.Add the lobster meat and sherry.Simmer for about 15 more minutes, until the potatoes are tender.You can add the chopped bacon as a garnish at serving time, or you can add it directly to the soup at the same time you add the potato/corn mix. We prefer to add it to the soup and let it simmer with the rest of the ingredients. We like the extra flavour it adds to the soup.
