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Prep Time: 10 Minutes Cook Time: 50 Minutes |
Ready In: 60 Minutes Servings: 8 |
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Good chowder for special occasions like Christmas eve or New Years eve. From the Sunday magazine section of our local newspaper. If you cant find fresh lobster , frozen lobster meat can be used. Ingredients:
1/4 lb thick slab bacon (rind removed) |
1 tablespoon unsalted butter |
2 cups diced onions |
2 tablespoons all-purpose flour |
4 cups chicken broth |
2 bay leaves |
1 teaspoon sweet paprika |
2 russet potatoes, peeled and cut into 1/4 inch dice |
3 sprigs fresh thyme |
1 cup half-and-half |
3 cups cooked fresh corn kernels |
1 yellow bell pepper, diced or |
1 red bell pepper |
4 scallions, very thinly sliced |
2 cups cooked lobster meat, cut into 1/2 inch dice |
Directions:
1. Cut bacon into small dice and place in large pot over low heat. Cook to render fat, 5 to 7 minutes Add butter and let it melt.
2. Add onion and cook over low heat until wilted, about 10 minutes. Add flour; cook, stirring for 1 minute longer.
3. Simmer broth, bay leaf and paprika in pot for 5 minutes to flavor broth.
4. Add potatoes and thyme; cook until potatoes are just tender, about 15 minutes.
5. Add half and half, corn, peppers and scallions; cook 10 minutes. Season with salt and pepper.
6. Add lobster and 1/4 cup parsley just before serving hot.
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