Potato, Corn and Lobster Chowder
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 6
Ingredients
4 ounces freshly cooked lobster meat (left over from serving lobster the night before, picking over the carcasses)2 cups corn kernels cut from cob6 cups boiled potatoes, cubed (boiled in cooking liquid before making broth)6 cups lobster stock (from cooking corn cobs and lobster shells in cooking liquid)2 tablespoons cooking oil, like grape seed or olive2 cups chopped onions1 cup peeled finely diced carrots2/3 cup finely diced celery1/4 teaspoon cayenne pepper1 1/2 cups nonfat milk6 tablespoons low-fat sour cream2 tablespoons unsalted butter3 tablespoons chopped fresh chives1 tablespoons sea salt (in cooking liquid, not added later)black pepper and thyme to taste
Save lobsters and cooking water after serving a lobster dinner. Clean all meat from lobsters. Save cleaned lobster meat.
Boil lobster carcasses and corn cobs in cooking water. Drain and save liquid. Scrape corn from cobs.
Boil whole, unpeeled potatoes in liquid. Remove potatoes from liquid, cool, and then peel and cube.
Purée corn and cubed potatoes with 2 cups broth in processor until almost smooth.
Heat oil in large cooking pot. Add onions to pot; sauté until light golden, about 5 minutes. Add carrots, celery, and cayenne; sauté until vegetables soften slightly, about 5 minutes.
Add 4 cups lobster stock; simmer 10 minutes. Stir in corn puré and milk; simmer 5 minutes. Season with pepper and thyme.
Remove soup from heat; stir in sour cream, butter, and lobster meat. Ladle soup into bowls. Garnish each serving with chives and serve.
Serving Size: 6 2-cup servings
Number of Servings: 6
Boil lobster carcasses and corn cobs in cooking water. Drain and save liquid. Scrape corn from cobs.
Boil whole, unpeeled potatoes in liquid. Remove potatoes from liquid, cool, and then peel and cube.
Purée corn and cubed potatoes with 2 cups broth in processor until almost smooth.
Heat oil in large cooking pot. Add onions to pot; sauté until light golden, about 5 minutes. Add carrots, celery, and cayenne; sauté until vegetables soften slightly, about 5 minutes.
Add 4 cups lobster stock; simmer 10 minutes. Stir in corn puré and milk; simmer 5 minutes. Season with pepper and thyme.
Remove soup from heat; stir in sour cream, butter, and lobster meat. Ladle soup into bowls. Garnish each serving with chives and serve.
Serving Size: 6 2-cup servings
Number of Servings: 6
Nutritional Info Amount Per Serving
- Calories: 259.9
- Total Fat: 11.3 g
- Cholesterol: 32.0 mg
- Sodium: 725.7 mg
- Total Carbs: 35.7 g
- Dietary Fiber: 4.6 g
- Protein: 7.4 g
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