Lobster and Corn Chowder
Ingredients
1 (1-pound) lobster
1 ear of corn, kernels cut from cob
1 Yukon gold potato, peeled and diced
2 tablespoons unsalted butter
2 leeks, white and light green parts only, diced
1/4 cup all-purpose flour
2 cups whole milk
1 cup heavy cream
Kosher salt and freshly ground black pepper
Method
1. In a large pot, bring 2 quarts of water to a boil. Add the lobster and cook for 8 to 10 minutes, until cooked through. Remove the lobster from the pot and let cool.
2. Add the corn kernels and potato to the pot and cook for 5 minutes, until tender.
3. In a large soup pot or Dutch oven, melt the butter over medium heat. Add the leeks and cook until softened, about 5 minutes.
4. Stir in the flour and cook for 1 minute.
5. Slowly whisk in the milk and cream, whisking until no lumps remain.
6. Add the corn and potato and bring the soup to a simmer.
7. Cut the lobster meat into bite-sized pieces and add to the soup.
8. Season the soup with salt and pepper, to taste.
Potential changes & improvements
-For a richer soup, you could add more cream or even some whole milk
-If you want a bit more of a lobster flavor, you could add some lobster stock
-If you’re looking for a bit more of a vegetal flavor, you could add some chopped celery or carrots
-If you want a bit more of a kick, you could add some cayenne pepper or red pepper flakes
What other food it works well with
-This soup would be delicious with some crusty bread
-A simple green salad would be a perfect accompaniment
Common Mistakes
-Overcooking the lobster will make it tough and rubbery
-Not seasoning the soup to taste can make it bland
Nutritional Information
-This soup is relatively high in calories and fat, due to the cream and butter
-It is also high in cholesterol, due to the lobster
Allergens
-Lobster
-Butter
-Milk
-Cream