Lobster Corn Chowder
Prep Time: 15 minutes
|
Cook Time: 33 minutes
237 Calories
|
4 Servings
Ingredients
2 Sizzlefish Lobster tails, thawed
2 strips of thick cut bacon
2 tbsp butter
2 medium golden potatoes, chopped
1 cup chopped celery
1/2 cup chopped yellow onion
1 tbsp minced garlic
1 tsp dried thyme
1/4 tsp black pepper
1-1 1/2 tsp salt
3 tablespoons all-purpose flour
2 cups frozen corn
3 cups seafood, vegetable, or chicken stock
1 cup heavy cream
1/4 cup fresh chopped dill
Directions
Step 1
Bring a medium pot of water to a rolling boil. Reduce heat and gently lower lobster tails into water. Cook for 3-5 minutes.
Step 2
Remove from water and cook until the tails can be touched. Slice lobster tails down the center using scissors from the back to front. Repeat on the opposite side and pull the meat out. Slice into bite sized pieces. Set aside and cover to keep warm.
Step 3
Heat bacon over medium heat in a deep skillet or pot. Brown until crispy, about 8 minutes, flipping once. Set bacon aside until cooled and chop into small pieces.
Step 4
Add butter to bacon grease over medium heat and add celery, potatoes, and onion. Cook uncover for 8-10 minutes, stirring occasionally. Add garlic, thyme, 1 teaspoon of salt and pepper. Sprinkle flour over vegetables. Stir to coat and cook 1 minute longer.
Step 5
Gradually stir in stock 1 cup at a time, stopping to scrape up browned bits on bottom of pan. Bring to a boil and reduce heat to simmer. Stir in corn kernels and simmer for 8 minutes.
Step 6
Stir in heavy cream, cooked lobster meat, and fresh dill. Cook 1 minute longer. Taste and add additional salt if desired.
Step 7
Serve hot topped with chopped bacon and extra dill.
Nutrition Facts
When the heartiness of autumn meets the luxury of the sea, magic happens! Discover our delectable Lobster Corn Chowder, a creamy medley of tender lobster, hearty potatoes, and sweet corn.