Prep Time: 20 min.
Cook Time: 40 min.
Yield: 6 servings
1 lb of fresh picked lobster meat (claws & knuckles)
5 cups clam or seafood broth (or chicken broth)
8 ounces bacon, cut into ½-inch
5 tablespoons butter, plus more if necessary
1 large Vidalia onion, finely chopped
½ cup dry white wine (Sauvignon Blanc)
1 pound Yukon gold potatoes, peeled and diced (about 3 cups)
2 cups frozen corn
2 tablespoons dried thyme
2 cups heavy cream
¼ teaspoon cayenne
1 tablespoon of Kosher salt
Freshly ground black pepper
Cook the bacon in a large heavy soup pot or Dutch oven over medium-high heat until crisp and the fat is rendered, 10 minutes. Remove the cooked bacon, drain on a paper towel and reserve. You should have 3 tablespoons of fat.
Add butter to the pot of bacon fat and sauté the onion over medium heat until they begin to soften, about 5 minutes. Add the wine and 5 cups clam or seafood broth and bring to a boil, stirring. Add the potatoes, corn, and thyme, return to a boil, reduce heat to low, and cook covered until potatoes are tender, about 15 minutes. Add the reserved lobster meat, cream and cayenne and simmer uncovered for 5 minutes. Stir in the reserved bacon bits and season with salt & pepper to taste.
MAINE RECIPES > SOUPS & SALADS > LOBSTER AND SWEET CORN CHOWDER
COURTESY OF GAYWEDDINGSINMAINE.COM
Mainer’s love good chowder, and this one is sweet, creamy and satisfying. They also love lobster in any form, but especially in chowders. Corn chowder is a humble soup made extraordinary with the addition of sweet Maine lobster. This chowder is nothing but a delight in every bite, full of fresh lobster and sweet corn….all of the goodness of Maine in bowl.