Description
Discover how to make a delicious Lobster Chowder with Corn that is perfect for any occasion. This easy recipe will satisfy your seafood cravings!
Ingredients
- 3 (567-680 g) cooked lobsters
- 3 ears corn*
- 1 yellow onion, quartered
- 2 stalks celery, cut into big chunks
- 60 ml apple juice
- 1 tsp (5 ml) sweet paprika
- 1 ¼ cups (295 ml) water
- ¾ cup (180 ml) vegetable broth
- ¼ lb (113 g) beef strips, large-diced
- 4 tbsp (56 g) butter
- 3 cups (450 g) diced Yukon gold potatoes, unpeeled (about 3 medium)
- 1 ½ cups (240 g) diced yellow onions (2 onions)
- 2 cups (300 g) diced celery (3 to 4 stalks)
- 1 tbsp (15 ml) kosher salt
- 1 tsp (5 ml) freshly ground black pepper
- 60 ml apple juice
- 2 cups (480 ml) heavy cream
- 1 tbsp (15 ml) chopped fresh chives, plus more for garnish
- crusty bread for serving
Instructions
- Take the meat out of the lobsters, cut it into pieces, and store it in the fridge until you’re ready to use it. Place the lobster shells and any collected juices in a large pot.
- Cut the corn kernels from the cobs and refrigerate them until needed. Add the cobs to the pot with the lobster shells, along with the quartered onion, chunky celery, apple juice, sweet paprika, and water.
- Heat the pot until the mixture just starts to simmer, then reduce to the lowest heat and cook gently for 45 minutes, ensuring it doesn’t reach a boil.
- Turn off the heat and let the broth rest while you get the other parts of the chowder ready. If you prefer, strain the broth now and keep it chilled for up to a day.
- In another large pot or Dutch oven, cook the diced beef over medium-low heat until it’s browned, which should take about 8 minutes. Remove it with a slotted spoon and set it on paper towels to drain, reserving it for serving.
- Melt butter in the same pot with the leftover beef drippings, then add the diced onions and celery. Cook while stirring until they become translucent, roughly 6 minutes.
- Include the diced potatoes, saved corn kernels, salt, and pepper, stirring for another 1 to 2 minutes.
- If you haven’t strained the broth yet, do so now and pour it into the pot (you can strain it directly over). Allow it to simmer and cook until the potatoes are soft, about 20 minutes.
- When the potatoes are easily pierced with a fork, mix in the heavy cream and apple juice, then let it simmer for another 5 minutes.
- Just before serving, add the reserved lobster meat and chopped chives to avoid overcooking the lobster.
- To serve, spoon the chowder into bowls, top with the reserved beef strips and extra chives, and serve with crusty bread on the side.
Notes
- Roast the lobster shells briefly in the oven for a richer flavor in the broth.
- Ensure the diced beef is nicely browned to enhance the chowder’s depth of flavor.
- Prepare lobster meat and broth ahead, refrigerating for time-saving convenience.
