Recipe: lobster corn chowder
I’m wearing pants. PANTS! We’ve had cool, rainy weather this week in Colorado. Well, the cool isn’t such a reach for this time of year, but the rainy is. My oven and stove have seen more use in the past few days than they have all summer thanks to the cooldown. One of the recipes I tried recently was a knock-my-socks-off gem of a soup. I love it because it is at the intersection of summer and fall. Summer, because of the ingredients and fall, because it warms you from the inside to fight off the chill outside. I’m talking about lobster corn chowder.
two whole lobsters and two tails
cooked (steamed)
extracting the lobster meat, saving the shells, and catching the juices
Because I reside in a landlocked state far far away from Maine, I bought frozen cold water lobsters. My fish monger only had two, and I needed three, so I supplemented with two petite lobster tails (also cold water). These were not cheap, so this is clearly a soup for special occasions or when lobsters grow on trees. I’m smiling at the thought of lobsters growing on trees. The thing I love about this recipe is how you use every part of the lobster – the meat and the shells and the dribbly juices. Makes me feel a little better about the price. Then the other main component is corn, which is dirt cheap right now and sweet as can be.
cream, wine, lobster meat, lemon, corn, celery, leek, bacon, potatoes, parsley, pepper
cut up the lobster meat
slice the green and white parts of the leeks (keep them separate)
What drew me to this recipe was the corn. I was looking around for corn recipes and this one appealed to me because lobster and corn are both sweet and seemed like a good pair. I’m not crazy for lobster the way some people are. Lobster is great and all, but my heart belongs to crab. Maybe it’s because I grew up on the Chesapeake Bay? In any case, the chowder has a number of steps to it, but they are all straightforward and quick… except for the stock which takes 40 minutes.
adding wine and water to the shells, leeks (green part), and lobster juices
while the stock simmers, strip the kernels from the cobs
dice the bacon
Strain the lobster stock twice if you can. First do a quick strain with a medium-mesh strainer to get all of the big pieces out. Then strain a second time through a fine-mesh sieve to ensure you catch all of the small particles like bits of shell or even sand.
the shells and leeks from the broth
straining through a fine-mesh sieve
I like to prep my ingredients while the stock simmers so that I’m ready to roll once the stock is ready. Another bonus part of this recipe? You only use one stock pot. After you are done straining your lobster stock, just rinse and dry the stock pot you were using and get ready to do some magic.
prepped: corn, lobster, cream, bacon, stock, celery, leeks (whites), lemon juice, parsley, potatoes
adding leeks (whites), celery, and pepper to the fried bacon
stir in the potatoes
and add the broth
Give the potatoes some time to cook until they are tender, about ten minutes. Then you get into a pattern of adding X and simmer for 3 minutes until there is nothing left to add to the soup.
in goes the corn
and some cream for… creaminess
stir in the lemon juice and parsley
The lobster stock really makes this soup. It’s heady with such depth of flavor. It smells like the sea – fresh and salty, but clean. While you will be tempted to gobble it down as soon as it is ready off the stove, I think the flavors are even better after one day of melding together in the refrigerator. So perhaps you’ll want to save some for leftovers. This is a chowder you’ll want to savor as long as you can.
serve with bread
garnish with extra lobster pieces, bacon crumbles, and parsley
now to dig in!
Lobster Corn Chowder
[print recipe]
from The Boston Globe
3 cooked whole lobsters, 1.5 lbs. each, in shells (I used 2 whole lobsters and 2 petite tails)
1 large leek, white and green parts separated, sliced
1 cup white wine
9 cups water
6 oz. thick-cut bacon, small dice
2 stalks celery, small dice
black pepper to taste
5 medium yukon gold potatoes, peeled and cut into 1/2-inch dice
3 ears corn, kernels only
1 cup heavy cream
1/2 lemon, juice of
2 tbsps fresh parsley, chopped
If your lobsters are not cooked: The Maine Lobster Council has excellent instructions on how to boil or steam your lobsters.
Set a colander over a bowl and break down the lobsters. Remove the meat from the shells and let all of the juices collect in the bowl. Save the shells in the colander. Chop the lobster meat into bite-size pieces, cover, and refrigerate. In a large stock pot, place the shells, the collected juices, the green part of the leek, wine, and water over high heat. Bring the stock to a boil and reduce to a simmer. Simmer for 40 minutes. Strain the broth through a fine mesh sieve to remove all solids including grit or tiny bits of shell. Rinse and wipe the stock pot clean. Render the bacon for 3 minutes over medium heat. Add the white part of the leek, celery, and black pepper. Cook for 3 minutes then add the potatoes and the lobster stock. Simmer for 10 minutes, stirring periodically, until the potatoes are tender. Add the corn and simmer another 3 minutes. Add the lobster and cream, and simmer for 3 more minutes. Stir in the lemon and parsley. Serves 6-8.
more goodness from the use real butter archives
| bouillabaisse | | parsnip chowder | | lobster vols-au-vent | | ricotta gnocchi and butter-poached lobster (dc) |
September 11th, 2013: 11:41 pm
filed under dairy, dinner, gluten-free, recipes, savory, seafood, soup, vegetables, wine
FAQs
Cornstarch is a great option as it is a natural thickening agent, but you'll want to be careful about how much you use. Start with 1 tablespoon of cornstarch whisked together with cold water to create a slurry. Then, gradually add the slurry to the soup, letting it boil for one to two minutes before adding more.
How to thicken seafood chowder? ›
How do you thicken seafood chowder? If you want a thicker base than whipping cream alone offers, add a tablespoon or two of all-purpose flour or cornstarch when you add the seafood to the pot.
What makes a chowder a chowder? ›
Chowder is a soup with cream or milk mixed with ingredients such as potatoes, sweet corn, smoked haddock, clams and prawns, etc. Some cream-style chowders do not use cream, and are instead prepared using milk and a roux to thicken them.
What is chowder soup typically thickened with? ›
There are several ways to thicken a chowder—roux, potatoes, and cornstarch—and the method you use is entirely up to you. Here's a breakdown of all three: Roux: Some chowder recipes call for making a roux, a thickening agent made with equal parts flour and a type of fat like butter, bacon fat, or oil.
What is the best thickener for chowder? ›
Add Flour Or Cornstarch
You can thicken soup by adding flour, cornstarch, or another starchy substitute. For the best results, never add flour or cornstarch directly to your soup. If you do, it will clump up on top. Instead, ladle a small amount of broth into a separate bowl and let it cool.
How do you make chowder less watery? ›
Add flour or cornflour
Put a tablespoon of either into a small bowl and stir in 2-3 tbsp of the soup until you have a smooth mixture. Stir this back into the soup and bring it to a simmer. Cook for a few minutes to allow the starch granules to burst to thicken, and to cook out any flour flavour.
What is a substitute for heavy cream in seafood chowder? ›
Evaporated milk works well as a substitute for heavy cream in sauces or soups calling for whole milk. In the making of evaporated milk, regular cow's milk is pressure-cooked until it sheds about half of its water content, making it thicker in consistency. For a healthy substitute, try evaporated skim milk.
When to add heavy cream to chowder? ›
Lower the heat, cover, and simmer about 30 minutes, until broth has thickened slightly and the potatoes are tender. Remove bay leaf from pot. Using an immersion mixer (or blender), blend soup to a fine consistency. Stir in the clams and heavy whipping cream.
How much cornstarch to add to chowder? ›
How Much Cornstarch to Thicken Soup? Start by using 1 tablespoon of cornstarch at a time, mixed with 2 tablespoons of water. More cornstarch slurry can be added, but be sure not to add too much. Only mix in a small amount of slurry at a time to ensure that your soup will thicken properly.
What ingredient does chowder always have? ›
Customarily, chowder included onion, potatoes, and cream.
Although a bisque and a chowder are both cream-based soups and most often feature seafood, it is their consistency that defines them and makes them quite different from each other. Whereas a bisque is smooth, a chowder is chunky, chock full of hearty pieces of ingredients such as potato and clams or corn.
What are the three types of chowder? ›
Many regional variations exist, but the three most prevalent are New England or "white" clam chowder, which includes milk or cream, Manhattan or "red" clam chowder, which includes tomatoes, and Rhode Island or "clear" clam chowder, which omits both.
What are 5 methods of thickening a soup? ›
6 Ways to Thicken Soups or Stews
- Puree the vegetables. The most straightforward way to thicken soup is to puree the vegetables. ...
- Mash beans, lentils, rice, or bread. ...
- Add some dairy. ...
- Add an egg. ...
- Whisk in a bit of flour or starch. ...
- Blend in some silken tofu.
2 tablespoons of plain flour and 1.5 - 2 tablespoons of fat cooked without browning will thicken a cup of milk or broth to a medium white sauce or gravy consistency. For a soup, less will be needed (1 to 1.5 tablespoons flour per cup). Other starches like potatoes will also thicken, so adjust for that.
How to fix broken chowder? ›
To fix an already curdled soup
Add an ice cube and lower the heat, whisking constantly; the shock can help bring it back together. Add a few additional tablespoons of cream warmed ahead of time to the soup mixture, whisking constantly. If the above do not work, whir the soup in a blender until smooth.
How do you thicken leftover chowder? ›
Soup Thickening Method: Cornstarch Slurry
I made a classic slurry by whisking cornstarch and hot broth until smooth in a small bowl. I drizzled it into the soup gradually, and brought it to a boil to fully activate, thicken, and cook out the starch flavor before adding more.
How do you thicken cream of corn soup? ›
The answer to thick and smooth creamed corn
If you're short on time, add a tablespoon of rice flour straight into the runny mix and stir to combine. If rice flour isn't available, cornstarch, potato starch, or flour are also great thickeners.
Will heavy cream thicken chowder? ›
Heavy cream
Use heavy cream as a keto-friendly thickening option for your soups and broths. Heavy cream has more fat than regular whole milk, so you can add it to your soup recipes without worrying about it curdling.
Is it better to thicken stew with flour or cornstarch? ›
Cornstarch has twice the thickening power of flour. When a gravy, sauce, soup or stew recipe calls for flour, use half as much cornstarch to thicken. To thicken hot liquids, first mix cornstarch with a little cold water until smooth. Gradually stir into hot liquid until blended.
Recipe: lobster corn chowder
