Best Corn And Lobster Chowder With Vermont Cheddar Cheese Twists Recipes

LOBSTER CORN CHOWDER

Steps:

• Remove the meat from the shells of the lobsters. Cut the meat into large cubes and place them in a bowl. Cover with plastic wrap and refrigerate. Reserve the shells and all the juices that collect. Cut the corn kernels from the cobs and set aside, reserving the cobs separately.
• For the stock, melt the butter in a stockpot or Dutch oven large enough to hold all the lobster shells and corncobs. Add the onion and cook over medium-low heat for 7 minutes, until translucent but not browned, stirring occasionally. Add the sherry and paprika and cook for 1 minute. Add the milk, cream, wine, lobster shells and their juices, and corn cobs and bring to a simmer. Partially cover the pot and simmer the stock over the lowest heat for 30 minutes. (I move the pot halfway off the heat.)
• Meanwhile, in another stockpot or Dutch oven, heat the oil and cook the bacon for 4 to 5 minutes over medium-low heat, until browned and crisp. Remove with a slotted spoon and reserve. Add the potatoes, onions, celery, corn kernels, salt, and pepper to the same pot and saute for 5 minutes. When the stock is ready, remove the largest pieces of lobster shell and the corn cobs with tongs and discard. Place a strainer over the soup pot and carefully pour the stock into the pot with the potatoes and corn. Simmer over low heat for 15 minutes, until the potatoes are tender. Add the cooked lobster, the chives and the sherry and season to taste. Heat gently and serve hot with a garnish of crisp bacon.

CHEESY CORN CHOWDER

Steps:

• Melt butter. Add onion, potato, bay leaf, cumin and sage. Cook stirring for about 5 minutes.
• Blend in flour and then whisk in stock and cream. Bring to a boil and reduce heat and simmer 30 minutes, stirring often.
• Add corn, parsley, onions, nutmeg, and wine. Simmer for another 5 minutes until heated through. Remove bay leaf. Stir in cheese and heat until melted (DO NOT BOIL). Garnish with bacon bits.

CORN AND LOBSTER CHOWDER WITH VERMONT CHEDDAR CHEESE TWISTS

Steps:

• 1. For the Chowder: Pick through lobster meat discarding any shells or odd pieces. Tear into bite size pieces, place in bowl and set aside
• 2. Puree 4 cups of corn with 1- 1/4 cups of the chicken broth in food processor until almost smooth.
• 3. Saute bacon until crisp, transfere to paper towels and crumble when cooled.
• 4. Pour off and discard drippings in pan SAVING 3 tablespoons of the bacon fat. Saute onions in drippings for 5 min until golden. Add in the 4 cups of corn sauteing for 3 minutes, then add in the carrots, celery and cayenne and continue to cook until veggies are crisp tender about 5 more minutes.
• 5. Add clam juice and the remainder of the chicken broth to the veggie mix and simmer for 10 minutes
• 6. Stir in corn puree and whipping cream...simmer for 5 minutes...season with salt and pepper.
• 7. Remove soup from heat and stir in sour cream.
• 8. Melt the 2 tbs butter in a saucepan, toss in lobster meat and saute until the meat is just heated through.
• 9. Ladle soup into bowls, garnish each bowl with lobster chunks, crumbled bacon pieces and fresh chopped chives
• 10. Serve chowder with Vermont Cheddar Cheese Twists...recipe to follow To reheat leftovers...bring soup to room temperature and simmer very gently until heated through.
• 11. For the Cheddar Twists: Mix all ingredients in a small bowl except the puff pastry
• 12. Roll puff pastry to a 18x10 rectangle ( dough will be real thin) Sprinkle 1/3 of the cheese evenly over half the pastry, fold plain dough half over the cheese half..roll out dough again to 18x10 size, sprinkle half the dough with another 3rd of the cheese and roll out one more time repeating the folding technique and sprinkling with the remainder of cheese ....roll out for the last time to 18x10 or as close as you can reasonalbly get
• 13. Transfer to unlined baking sheet and chill in fridge for 30 minutes.
• 14. Pre Heat oven to 425 degree. Position oven racks in upper third and lower third positions of oven. Line 2 baking sheets with parchment paper.
• 15. Cut pastry crosswise in half, forming two 10x9 rectangles.Trim and discard uneven edges of pastry.
• 16. Cut each rectangle crosswise into 1/2 inch wide strips. Twist each strip a few times and lay the twist on the parchement spacing them a little less than an inch apart...bake for a total of 10 minutes, rotating baking pans halfway through baking. Serve warm or at room temperature. Store any leftovers tightly wrapped in foil at room temperature.

VERMONT CORN CHOWDER

Steps:

• Cook the diced salt pork over moderate heat, stirring occasionally, so that all of the pork pieces become brown but not too dry.
• Remove them from the pan with a slotted spoon.
• Saute the onion in the pork fat just until tender, but not brown.
• Add the water, corn, potatoes and salt, cooking, uncovered, until the potatoes are almost soft.
• Add the milk and simmer very gently for 10 to 15 minutes to let the flavor ripen.
• Taste for seasoning, adding a good bit of freshly ground pepper.
• Sprinkle the surface with the salt pork and serve with a large supply of soda crackers.

VERMONT CHEDDAR CHEESE AND HERBED TWISTS

Steps:

• Mix first 4 ingredients in small bowl.
• Roll out puff pastry on lightly floured work surface to 18x10-inch rectangle (pastry will be thin). Sprinkle 1/3 of cheese mixture evenly over half of pastry; fold plain half of pastry over cheese, forming 10x9-inch rectangle; press to adhere. Repeat 2 more times, rolling to 18x10-inch rectangle, sprinkling with 1/3 of cheese mixture, and folding. Roll out pastry again to 18x10-inch rectangle. Transfer to unlined baking sheet. Chill 30 minutes.
• Position 1 rack in top third and 1 rack in bottom third of oven; preheat to 425°F. Line 2 large baking sheets with parchment paper. Cut pastry crosswise in half, forming two 10x9-inch rectangles. Trim and discard uneven edges of pastry. Cut each rectangle crosswise into scant 1/2-inch-wide strips. Twist each strip a few times and place on prepared baking sheets, spacing 1/2 inch to 3/4 inch apart, dabbing ends lightly with water and pressing to adhere to parchment.
• Bake twists until golden brown, reversing position of sheets halfway through baking, about 10 minutes total. Cool twists on sheets. (Can be prepared 1 day ahead. Cover twists on sheets tightly with foil and store at room temperature. If desired, rewarm uncovered in 350°F oven until heated through, about 5 minutes.)
• Serve warm or at room temperature.

CHEDDAR CORN CHOWDER

Steps:

• Cook the bacon in the olive oil, pour the grease into a stock pot and set the bacon aside.
• Over medium heat, add onions and butter to the bacon grease.
• Cook 10 min or until onions are translucent.
• While onions are cooking, add 6 bouillon cubes to 6 cups water and bring to a boil until cubes dissolve.
• Stir in flour, salt, pepper, and turmeric.
• Cook 3 minutes.
• Add the chicken stock and potatoes to the onions, simmer uncovered 15 minutes or until potatoes are tender.
• *If using fresh corn, cut off kernels and blanch for 3 min in boiling salted water. (If using frozen, skip this step)
• Add corn, half-and-half, and cheddar.
• Cook until cheese is melted.
• Season to taste with salt and pepper and serve with bacon.

CORN AND CHEDDAR CHEESE CHOWDER

Steps:

• In a large soup pot, place the peeled and diced potato and simmer it in the salted water with the bay leaf, sage, and cumin seeds until just barely tender (about 15 to 20 minutes).
• In a saucepan, melt the butter and saute the chopped onion until tender. Add the flour and mix well with a whisk. Add the cream, stirring with the whisk until the sauce has thickened.
• Pour thickened sauce into the potatoes and their water, adding also the corn, chopped herbs, nutmeg, and salt & pepper. Let the soup simmer gently for about ten minutes.
• Finally, stir in the grated cheese and the white wine and mix well, until the cheese is completely melted.
• Correct the seasoning if desired and serve. :).