LOBSTER AND CORN CHOWDER
Provided by Florence Fabricant
Categories dinner, soups and stews, main course
Time 40m
Yield 6 servings
Number Of Ingredients 9
Steps:
- Remove the lobster meat from the shells, and cut into 1-inch pieces. Set aside. Put the shells and bodies in a large saucepan.
- Gradually stir some of the cream into the cornstarch until the cornstarch is smoothly dissolved. Add the dissolved cornstarch and remaining cream to the saucepan with the shells. Bring to a boil, lower the heat and simmer 6 to 8 minutes.
- Meanwhile, melt butter in a large saucepan over low heat. Add corn, potatoes and onions, and cook, stirring, 2 to 3 minutes. Strain hot cream mixture into saucepan with corn; continue to simmer 5 minutes or so, until potatoes are tender.
- Add the lobster meat, and season to taste with cayenne pepper, salt and black pepper. Simmer for another minute; serve.
Nutrition Facts : @context http, Calories 932, UnsaturatedFat 26 grams, Carbohydrate 43 grams, Fat 79 grams, Fiber 4 grams, Protein 18 grams, SaturatedFat 49 grams, Sodium 1103 milligrams, Sugar 10 grams, TransFat 0 grams
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