Best Creamless Creamed Corn Chowder With Lobster And Summer Vegetables Recipes

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NEW ENGLAND CREAMED CORN AND CHARRED LOBSTER CHOWDER WITH SUMMER TRUFFLES



New England Creamed Corn and Charred Lobster Chowder with Summer Truffles image

Provided by Food Network

Categories     main-dish

Time 50m

Yield 3 servings

Number Of Ingredients 16

6 tablespoons butter unsalted
6 ears fresh corn, shucked, kernels removed from cob, juices and husk reserved for garnish
2 large Spanish onion, cut into brunoise
4 ribs celery, cut into brunoise
4 carrots, peeled and cut into brunoise
4 cups chicken stock
2 cups heavy cream
3 sprigs fresh thyme
3 (1 1/2 pound) lobsters, split in half and viscera removed
Kosher salt and freshly ground black pepper
1 quart white lobster stock, for blanching
1 1/2 pounds haricots verts, washed and trimmed
1/4 cup heavy cream
Truffle oil
1/4 cup chopped parsley, plus more for garnish
Fresh truffles, for garnish

Steps:

  • In a deep, heavy bottomed stock pot, melt the butter and saute corn, onions, celery, and carrots. Add chicken stock and reduce by 1/2. Add cream and reduce by 1/2. Add thyme sprigs. Set aside.
  • Season the lobsters with salt and pepper. Grill until the flesh becomes milky white. Heat lobster stock and blanch lobster claws for five minutes. Set aside. When cool, pick knuckle and claw meat.
  • Blanch haricot vert in lobster stock. Remove from stock and place in saute pan. Add cream, truffle oil, and chopped parsley. Hold warm and reserve lobster stock.
  • Place creamed corn back on the stove until it simmers. Check seasoning.
  • In a saute pan place the picked meat and grill tails. Warm them with the lobster stock.
  • Spoon the creamed corn into bowls. Arrange haricots verts around the edge of the bowl. Each bowl receives 2 knuckles, 2 claws, and 1 tail. Shave fresh truffles to garnish each bowl and finish with chopped parsley.

ROASTED CORN CHOWDER WITH LOBSTER



Roasted Corn Chowder with Lobster image

Provided by Robert Irvine : Food Network

Time 1h20m

Yield 4 servings

Number Of Ingredients 20

2 lobster tails, split in half
Generous squeeze lime juice
Pinch cayenne
1/2 teaspoon seafood seasoning (recommended: Old Bay)
2 tablespoons mascarpone cheese
Salt
Fresh corn kernels, from 6 ears of corn
Canola oil
Salt
1 cup chopped bacon
1 small yellow onion, diced
3 stalks celery, diced
1/2 red bell pepper, cut into small dice
1/2 green bell pepper, cut into small dice
3 cloves garlic
1/2 cup all-purpose flour
6 cups chicken stock
3 Yukon gold potatoes, peeled and cut into small dice
2 cups heavy cream
1/2 cup scallions, sliced thinly on diagonal, for garnish

Steps:

  • Preheat the oven to 375 degrees F.
  • For the lobster: Bring a pot of water to a boil. Remove the lobster tails from the shells and put into the boiling water. Poach for 2 minutes. Remove the lobster and set aside to cool.
  • Once cooled, chop the lobster and mix with the lime juice, cayenne, seafood seasoning, and mascarpone. Taste and add salt, if needed.
  • For the chowder: On a sheet pan, toss the corn kernels with a few tablespoons oil, season with salt, and roast until the corn is lightly browned, 8 to 10 minutes.
  • In a deep pan, heat 1 tablespoon oil over low heat and add the bacon. Cook until the bacon is crisp. Remove the bacon to a paper towel and pour most of the bacon fat out of the pan.
  • Return the bacon to the pan, add the onion and celery, and cook over medium heat until the onion is softened, about 5 minutes. Add the red and green pepper, garlic, and roasted corn, and cook 5 more minutes.
  • Sprinkle the flour over the vegetables and stir. Cook for 2 minutes, stirring constantly. Add the chicken stock and stir to scrape up any brown bits from bottom of the pan. Stir in the diced potatoes and raise the heat a little to bring the mixture to a simmer.
  • Simmer the chowder until the potatoes are cooked, about 20 minutes. Stir occasionally to avoid burning the bottom of the chowder.
  • Taste the potatoes. When the potatoes are fork tender, turn the heat down to low and slowly stir in the cream. Keep warm on low heat.
  • To plate: Ladle the chowder into bowls and top each with a mound of lobster. Garnish with sliced scallions.

THE BEST CREAMY CORN CHOWDER (WITHOUT THE CREAM!)



The Best Creamy Corn Chowder (without the cream!) image

I have never been a "corn chowder girl," never appealed to me, never bothered with it. However, while visiting my sister in NH she made this chowder with fresh local corn and I could not stop eating it. The flavor is so different than I thought it would be. Fresh herbs, fresh corn, no cream....lovely. Using fresh corn is...

Provided by Allison Hazell

Categories     Chowders

Time 55m

Number Of Ingredients 10

light vegetable cooking oil spray
1 c chopped onion (1 med onion)
6 c fresh corn kernels (12 ears)
3 c chicken stock or broth
1/2 c chopped red bell pepper
1/2 tsp chopped fresh rosemary
1/2 tsp dried thyme
1/8 tsp freshly ground black pepper
cayenne pepper to taste
1 Tbsp chopped fresh basil

Steps:

  • 1. Preheat a large, heavy saucepan over medium heat for about 1 minute. Spray it twice with the vegetable oil
  • 2. Saute the onion for about 5 mins, until translucent. Add 4 cups of the corn and saute for 4 to 5 mins until it softens a bit. Add 2 cups of the chicken stock and cook until the corn can be mashed easily with a fork, about 20 mins.
  • 3. Transfer the contents of the pan to a blender and puree until smooth. Return the puree to the saucepan over medium low heat.
  • 4. Add the bell pepper, rosemary, thyme, black pepper, cayenne pepper and the remaining 1 cup chicken stock and 2 cups corn. Stir and cook for about 10 mins more until the chowder is thick and creamy
  • 5. Garnish w the chopped basil.

SUMMER CORN CHOWDER



Summer Corn Chowder image

Four cups of corn stock and five ears of corn go into this satisfying, rich corn chowder.

Provided by Martha Stewart

Categories     Food & Cooking     Soups, Stews & Stocks     Soup Recipes

Number Of Ingredients 10

4 tablespoons unsalted butter
1 large white onion, diced into 1/4-inch pieces (about 2 cups)
5 to 6 sprigs thyme, placed in cheesecloth and tied with kitchen twine
5 ears yellow corn, kernels removed (about 5 cups)
Coarse salt and freshly ground pepper
4 cups Corn Stock, or homemade or low-sodium canned chicken stock
1 pound small fingerling potatoes, cut into 1/2-inch-thick slices
3/4 cup half and-half
Chives, thinly sliced, for serving
Hot sauce, for serving (optional)

Steps:

  • Melt butter in a small stockpot over medium-low heat. Add onion, thyme bundle, and corn, and season with salt. Cook, stirring occasionally, until very soft but not browned, about 20 minutes.
  • Add stock and potatoes and bring to a boil. Reduce heat to medium and simmer, stirring occasionally, until potatoes are tender, 8 to 10 minutes. Remove and discard thyme. Puree one third of the mixture until smooth, using an immersion blender (use caution when blending hot liquids). Return to pot and stir in half and half. Cook until chowder is hot. Season with salt and pepper. Garnish with chives and hot sauce, if desired; serve immediately.

LOBSTER CORN CHOWDER



Lobster Corn Chowder image

Provided by Ina Garten

Categories     side-dish

Time 3h45m

Yield 6 servings

Number Of Ingredients 18

3 (1 1/2-pound) cooked lobsters, cracked and split
3 ears corn
6 tablespoons (3/4 stick) unsalted butter
1 cup chopped yellow onion
1/4 cup cream sherry
1 teaspoon sweet paprika
4 cups whole milk
2 cups heavy cream
1 cup dry white wine
1 tablespoon good olive oil
1/4 pound bacon, large-diced
2 cups large-diced unpeeled Yukon gold potatoes (2 medium)
1 1/2 cups chopped yellow onions (2 onions)
2 cups diced celery (3 to 4 stalks)
1 tablespoon kosher salt
1 teaspoon freshly ground black pepper
2 teaspoons chopped fresh chives
1/4 cup cream sherry

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.

CREAMLESS CREAM CORN



Creamless Cream Corn image

Provided by Tom Colicchio

Categories     Vegetable     Corn     Summer

Yield Serves 6

Number Of Ingredients 5

10 ears of white corn
5 tablespoons unsalted butter
1 small yellow onion, peeled and diced
Kosher salt and freshly ground black pepper
2 teaspoons roughly chopped fresh tarragon

Steps:

  • Shuck half the corn and remove the kernels from the husks. Place the corn in a blender and discard the cobs and husks. Purée the corn with 1/3 cup water. Press the purée through a fine sieve and reserve.
  • Shuck the remaining corn, cut the kernels from the cobs, and reserve. Melt 2 tablespoons of the butter in a large, high-sided skillet over medium heat. Add the onion, salt, and pepper and cook until the onion begins to soften, about 10 minutes. Add the reserved corn, salt, and 1/2 cup of water. Cook, stirring occasionally, until the corn is almost tender, about 7 minutes.
  • Meanwhile, transfer the strained corn purée into a double boiler set over barely simmering water. Cook gently, stirring frequently, until the liquid thickens to the consistency of heavy cream, about 3 minutes. Season the purée with salt and pepper. Remove the corn and onion mixture from the heat and stir in the corn cream. Add the tarragon and adjust the seasoning if necessary with salt and pepper.

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