Recipe for lobster corn chowder
This recipe appears in Un-Wine’d, which airs Saturdays at 1:00 p.m. on VPM PBS. Watch past seasons and current episodes on the PBS app or PBS website. Check the broadcast schedule for local listings. Discover more recipes here.
What You’ll Need:
Lobster Corn Chowder:
- 6 slices bacon, chopped
- 4 T butter
- 1 T. olive oil
- 1 yellow onion, finely minced
- 2 c. finely chopped celery
- 1 T. salt
- 1 t. Black pepper
- ¼ c. flour
- 1 c. white wine
- 2 c. milk
- 1 c. heavy cream
- 1 bunch chives, thinly sliced
- 4 small Yukon gold or russet potatoes, cut into small cubes and cooked
- Corn from 3 fresh ears, washed and cut from the cob
- 2 c. chopped, cooked lobster tail
Step 1: Heat a stock pot over medium-high heat. Stir in the bacon and cook, stirring occasionally, until crisp.
Step 2: Add the butter and the oil and saute the onion and celery until tender-crisp.
Step 3: Add the salt, pepper and flour. Stir until the flour is cooked through. Deglaze the pan with white wine, scraping up all the tiny bits that form on the bottom of the pan.
Step 4: Add the milk and heat through. Stir in the cream, chives, and potatoes. Cook until the potatoes are starting to soften. Stir in the corn and the lobster. Cook until the lobster is just cooked through. Serve.