Remember a few weeks back when I shared a recipe for lobster mac and cheese? And I also shared an amazing source for lobster meat at Costco ($10 a pound for shelled wild-caught langostinos)? Well, they’ve made it back to my dinner table, this time in a delicious lobster corn chowder.
2 lbs. frozen corn kernels, thawed
1/2 red bell pepper, cored
1/2 yellow bell pepper, cored
3 c. chicken stock
8 slices bacon, chopped
2 c. onions, chopped
4 large carrots, peeled and diced
2 ribs celery, diced
3 c. seafood stock
1 1/2 c. half-and-half
1 lb. lobster meat, cut into bite-sized pieces
Puree 1 lb. of the corn and the bell peppers with 1 c. of the chicken stock in a food processor. Set aside.
Cook the bacon in a large Dutch oven or soup pot over medium high heat until crisp. Remove to paper towels with a slotted spoon. Add onions to pot and saute until softened, about 5 minutes. Add remaining lb. of corn and saute 3 minutes. Add carrots and celery and cook until vegetables have softened a bit, about 5 more minutes. Pour in seafood stock and remaining 2 c. chicken broth and bring to a boil. Simmer uncovered 20 minutes.
Stir in corn and pepper puree, half-and-half, and lobster meat and stir to combine. Cook until heated through then ladle into bowls and serve.
Click here for a printable recipe.