Lobster Corn Chowder

This one is for all of my OG Ting's Things (formerly known as Ting's Kitchen) followers. RAISE YOUR HAND if you remember this picture of Lobster Corn Chowder a couple of years ago..

 

It was such a delicious recipe, I decided to add it to the blog. I upgraded and perfected the recipe. I made it thicker and creamier, of course! It is such a great recipe for the transition into fall from summer. You still get the summer-like vibes with lobster chunks and sweet corn, yet you get the warm notes and comfort from the soup. 

My favorite part? Soup makes great leftovers. The thing to do is to make soups and freeze the leftovers for those winter nights that I'm just not feeling like going crazy but want a home cooked meal. You just reheat it in the pot, and you're ready to go cuddle up and watch a movie. Genius! I know..

 

Alright, enough chatting. You got some chowder to make.. 

Lobster Corn Chowder

2-3 cooked lobsters or lobster tails, shells and meat separated 

2-3 ears of corn, kernels and cobs separated

Stock

4 tablespoons salted butter

     *for dairy free, use dairy free butter

1/2 yellow onion, diced

1 teaspoon black pepper

1/4 cup balsamic vinegar

1/4 cup Worcestershire

     Ting's Tip: substitute balsamic & Worcestershire for 1/2 cup sherry wine or cream sherry 

3 cups vegetable stock

2 cups heavy cream

     *for dairy free, use coconut cream

1 cup whole milk

     *for dairy free, use soy milk 

lobster shells 

corn cobs

Soup

1-2 tablespoons olive oil

1-2 cups red or gold potatoes, skin on, large dice

1/2 yellow onion, diced

3 stalks celery, diced

corn kernels 

1 teaspoon paprika

1 teaspoon nutmeg 

salt and pepper, to taste

lobster meat, chopped into bite sized pieces

To Thicken

4 tablespoons cornstarch or all purpose flour

1/2 cup stock 

Garnish

2-3 teaspoons chives

cooked bacon bits 

celery leaves 

1. Start with the cooked lobster. Separate the shells from the meat. Separate and set aside. Next, the corn. Carefully cut the kernels off of the cobs. Separate and set aside. 

Ting's Tip: Make sure to have all of your ingredients chopped, diced, measured and ready to go before you start cooking to make things easier and quicker as you go!

2. In a large pot (enough to hold the shells and cobs) over low-medium heat, add butter and onion. Sauté until fragrant and just beginning to brown, about 4-5 minutes. Sprinkle in black pepper. Add in the balsamic vinegar and Worcestershire. Cook for another minute or two. Add in vegetable stock, heavy cream and milk. Add in your lobster shells and corn cobs. Stir and let cook for at least 30 minutes.

3. In a separate large pot, we'll make the soup. Over medium heat, add olive oil. Add the potatoes, onion, corn kernels and celery and sauté for about 5-10 minutes. When the stock is ready, discard the large shells and cobs. Place a strainer over the soup pot and carefully pour the stock into the soup pot with the vegetables. 

4. Meanwhile, we are going to thicken the soup! Take 1/2 cup of the stock and combine with 4 tablespoons of flour or cornstarch in a separate bowl. Whisk until smooth and thick. Stir this slurry back into the soup, add in the cooked lobster meat and simmer on low for about 20 minutes.

Ting's Tip: Want it thicker? Do this again with 1 tablespoon of flour or cornstarch + 1/4 cup stock at a time. 

5. For garnish, finely chop chives. Maybe add some cooked bacon bits. Use the leaves from the celery for a beautiful garnish. Serve hot and enjoy!