Christmas Chowder Recipe

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Christmas Chowder
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Ingredients
13
Count
Nutrition
345
Calories
Total time
75
Minutes
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Ingredients:

Directions:

  1. Pour 1 inch of water into a pot large enough to contain all the lobsters. Bring the water to a full boil. Remove the bands from the lobsters' claws and place them on their backs over the boiling water. Cover the pot tightly, and steam over high heat about 3 minutes. Quickly remove the lobsters from the pot and chill them rapidly by plunging them into a basin filled with ice and water. Set a wire strainer over a mixing bowl. Twist the tails off the lobsters over the strainer to catch their juices. Shell the lobster tails and claws over the strainer. Cut the tails into 4 quarters, leave the claw and knuckle meats whole, and reserve the lobster meat in a refrigerator.
  2. Peel the potatoes, split each into 4 wedges, and slice the wedges into 1/2-inch slices. In a large non-reacting soup pot, cook the diced bacon over moderate heat until golden and nearly crisp. Pour off all but about a generous tablespoon of the fat. Add the diced leeks, stir, and cook about 2 minutes. Add the potatoes, stir, cover the pot, and continue cooking over moderate heat, stirring frequently to prevent browning, until potatoes are tender, about 10 minutes depending upon the potato variety and the thickness of the slices. (Chef's Note: I like to mash some of the potatoes with a fork to give the chowder a luxurious but rustic texture, but good mealy potatoes, such as russets, will release some of their substance into the broth, and this step may be unnecessary.) Add the strained lobster juices and enough water, lobster or fish stock, to just cover the vegetables. Simmer 4 or 5 minutes. Keep the chowder base hot as you prepare the lobster meat and cream enrichment.
  3. Heat the butter in a wide skillet. Add the lobster meat, season with black pepper, and saute over moderate heat 3 or 4 minutes until the meat is firm, opaque, and pink. Pour in the heavy cream, and rapidly bring it to a simmer. Pour the lobster and cream mixture into the chowder base, and stir gently to combine. Taste for seasonings, and adjust with sea salt (preferably from Maine), plenty of fresh-milled black pepper, and a pinch of chipotle or cayenne pepper. Off heat, cover the pot and allow the chowder to ripen for 15 or 20 minutes before serving. Ladle into warmed soup plates, and sprinkle snipped chives over each serving. Accompany with plenty of warmed common crackers.
  4. Home Cook Recipe: A viewer or guest of the show, who may not be a professional cook, provided this recipe. The Food Network Kitchen have not tested this recipe and therefore cannot make representation as to the results.
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Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 345.17 Kcal (1445 kJ)
Calories from fat 204.03 Kcal
% Daily Value*
Total Fat 22.67g 35%
Cholesterol 71.6mg 24%
Sodium 95.39mg 4%
Potassium 544.1mg 12%
Total Carbs 33.15g 11%
Sugars 6.99g 28%
Dietary Fiber 4.8g 19%
Protein 4.31g 9%
Vitamin C 8.2mg 14%
Vitamin A 1.4mg 48%
Iron 2.2mg 12%
Calcium 88.2mg 9%
Amount Per 100 g
Calories 157.62 Kcal (660 kJ)
Calories from fat 93.17 Kcal
% Daily Value*
Total Fat 10.35g 35%
Cholesterol 32.7mg 24%
Sodium 43.56mg 4%
Potassium 248.46mg 12%
Total Carbs 15.14g 11%
Sugars 3.19g 28%
Dietary Fiber 2.19g 19%
Protein 1.97g 9%
Vitamin C 3.8mg 14%
Vitamin A 0.7mg 48%
Iron 1mg 12%
Calcium 40.3mg 9%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

  • salty
  • savory
  • bitter
  • sweet
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Recipe Tags

Weightwatchers Points

  • 8
    Points
  • 9
    PointsPlus

Good Points

  • saturated fat free,
  • low sodium

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