How to Make Ina's Lobster Corn Chowder
Indulge in the rich flavors of Ina's Lobster Corn Chowder, a hearty soup that combines the sweetness of corn with the succulent taste of lobster. This recipe is made with fresh lobster meat and a homemade stock infused with lobster shells and corn husks. Cream sherry and paprika add depth and richness to the soup, while bacon and vegetables provide texture and flavor. Serve this chunky chowder with a sprinkle of fresh chives for a delightful finish. Get ready to savor every spoonful of this comforting and indulgent dish.
Ingredients:
- 6 cooked lobsters
- 5 ears of corn
- 2 cups onions
- half a cup of cream sherry
- 2 teaspoons paprika
- 8 cups milk
- 4 cups cream
- 2 cups white wine
- 4 cups potatoes
- 3 cups onions
- 4 cups chopped celery
- bacon
- chopped chives
Cooking steps:
- Remove the meat from the 6 cooked lobsters and set it aside.
- Cut the kernels off the 5 ears of corn and reserve the shells and husks.
- In a large pot, sauté 2 cups of onions in butter and olive oil until they begin to brown.
- Add half a cup of cream sherry and 2 teaspoons of paprika to the pot and cook for a minute.
- Pour in 8 cups of milk, 4 cups of cream, and 2 cups of white wine.
- Add the lobster shells, corn husks, and corn kernels to the pot.
- Cover the pot and simmer for 30 minutes.
- In a separate pan, cook bacon until crispy, then remove it with a slotted spoon and set it aside.
- In the same pan, cook 4 cups of potatoes, 3 cups of onions, and 4 cups of chopped celery in the bacon fat.
- Add the sautéed vegetables to the soup pot.
- Strain the lobster and corn stock into the pot, ensuring all the flavors are captured.
- Cook the soup for an additional 15 minutes.
- Cut the reserved lobster meat into bite-sized pieces and add it to the soup.
- Serve the lobster corn chowder topped with crispy bacon and chopped chives.
