Lobster and corn in one soup? What’s not to love? This is sure to please all the lobster lovers in the family.
Lobster Corn Chowder with Roasted Chilies
Servings
6
servingsPrep time
30
minutesCooking time
1
hourIngredients
6 ears corn, shucked
1 cup heavy cream
2 slices bacon, minced
1 medium onion, finely chopped
1 red bell pepper, minced
1 celery stalk, finely diced
1 garlic clove, minced
1 1/2 qt. chicken broth
3 potatoes, diced
3 jalapenos
2 poblano peppers
1 cup lobster meat
1 cup grated monterey jack cheese
2 T fresh cilantro, chopped
1 cup corn tortilla strips
Directions
- Preheat broiler.
- Place jalapeño and poblano peppers on a foil-lined baking sheet; broil 10 minutes or until blackened, turning occasionally. Place in a zip-top plastic bag; seal. Let stand 15 minutes. Peel peppers; cut in half lengthwise, discarding seeds and membranes. Finely chop; set aside.
- Cut the corn kernels from the cob, capturing as much juice as possible. Reserve one cup corn kernels. Puree remaining corn, along with the heavy cream in a food processor. Set aside.
- Cook the bacon in a large pot over medium heat until crisp. Add onion, celery, red pepper and garlic. Cook until vegetables are tender, about 10 minutes.
- Add chicken broth and potatoes. Cook until potatoes are tender.
- Add the pureed corn and cream mixture, reserved corn kernels, lobster, and roasted chillies.
- Ladle soup into bowls. Top with ½” wide fried corn tortilla strips. Sprinkle with cheese and cilantro.
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