March 17, 2009

Rich Lobster and Roasted Corn Chowder

Filed under: Soups — by Meredith

Rich Lobster and Corn Chowder

Decadent is the best word to describe this luxurious chowder. Fresh lobster is paired with sweet and toasty roasted corn for a unique and memorable taste sensation.Serves 6

3 cups fresh or frozen yellow corn kernels
1-1/2 tablespoons olive oil
1 teaspoon salt, divided
1/2 teaspoon freshly ground pepper, divided
4 bacon slices, chopped
2 cups chopped onions
Pinch cayenne pepper
1lb red-skinned potatoes, peeled, cut into 1/2-inch (1 cm) pieces
2 8 oz. (250 g) bottle clam juice, plus 3 cups chicken broth
5 cups fish stock
1-1/2 cups whipping cream
2 tablespoons unsalted butter
3 1-lb cooked lobster tails, meat removed and cut into bite-sized chunks
3 tablespoons chopped fresh chives

Preheat the oven to 425 degrees F.

Pour the corn kernels onto a large baking sheet. Drizzle with the olive oil and sprinkle with 1/2 teaspoon salt and 1/4 teaspoon pepper. Toss to coat. Roast in the oven for 10 minutes. Stir the corn and redistribute into an even layer. Continue to roast for another 10-15 minutes or until the corn is lightly, but evenly browned. Remove from oven and set aside.

Sauté bacon in large pot over medium heat until brown and crisp, about 5 minutes. Remove bacon with slotted spoon to paper towels. Pour off all but 2 tablespoons of the fat from pot. Add onions and sauté until lightly browned, about 10 minutes. Add the cayenne; and continue to cook for another minute. Add potatoes, clam juice, broth and remaining salt and pepper. Bring to a boil, lower the heat and simmer for 15 minutes. Stir in corn and whipping cream and continue to simmer 5 minutes.

Melt 2 tablespoons butter in heavy large skillet over medium heat. Add lobster; sauté until heated through, about 1 minute.

Ladle soup into heated serving bowls. Pile some of the lobster onto each serving and garnish with the bacon and chives.

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