Lobster and Corn Chowder

Lobster and Corn Chowder

Lobster and Corn Chowder is rated 4.8 out of 5 by 4.
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Prep Time: 45 minutes
Cook Time: 60 minutes
Servings: 6

A New England classic, lobster chowder evokes images of summers at the shore. Prepare this hearty chowder at the height of summer, when lobster and fresh corn are at their seasonal best.

Ingredients:

  • 2 live lobsters, each 1 1/4 to 1 1/2 lb. (625 to 750 g)
  • 1 Tbs. canola oil
  • 5 cups (40 fl. oz./1.25 l) low-sodium chicken stock
  • 1/2 cup (4 fl. oz./125 ml) white wine
  • 3 ears of corn, kernels removed, kernels
      and corncobs reserved
  • 3 bacon slices, diced
  • 1 yellow onion, chopped
  • 2 large carrots, diced
  • 3 celery stalks, diced
  • 2 cups (16 fl. oz./ 500 ml) heavy cream
  • 4 Yukon Gold potatoes, cut
      into 1/2-inch (12-mm) pieces
  • Salt and freshly ground pepper
  • 1 tsp. chopped fresh thyme
  • 2 tsp. chopped fresh chives

Directions:

Bring a large pot three-fourths full of salted water to a boil over high heat. Add the lobsters one at a time, headfirst. Cover and cook until the lobsters are red, about 7 minutes. Transfer the lobsters to a large bowl filled with ice water and let cool completely. Remove the meat from the claws, knuckles and tails. Reserve the shells and bodies and refrigerate the meat until ready to use.

In a large pot over high heat, warm the oil. Add the reserved lobster shells and bodies and sauté until lightly browned, about 5 minutes. Add the stock, wine and corncobs, bring to a simmer and cook until reduced to about 2 1/2 cups (20 fl. oz./ 625 ml), 25 to 30 minutes.

In a Dutch oven over medium heat, sauté the bacon, stirring occasionally, until crispy and browned, 3 to 4 minutes. Add the onion, carrots, celery and corn kernels and sauté, stirring occasionally, until tender, 4 to 5 minutes. Strain the lobster-corn stock into the Dutch oven, add the cream and bring to a simmer. Stir in the potatoes, return to a simmer and reduce the heat to medium-low. Cook until the potatoes are tender, 15 to 18 minutes. Stir in the lobster meat, salt, pepper, thyme and chives. Cook, stirring occasionally, until the lobster is heated through, 2 to 3 minutes. Taste and adjust the seasonings.

Ladle the chowder into warmed soup bowls and serve immediately. Serves 4 to 6.

Williams-Sonoma Test Kitchen

Rated 4 out of 5 by from Simple, Good Taste I subsituted prawns and added a bit of okra to this recipe. Turned out beautifully.
Date published: 2017-10-29
Rated 5 out of 5 by from Best chowder ever I have been making this for a while now but decided to write a review now as I only saw two reviews so far. This is the best chowder I have ever made. It is easy to make and just to die for. I make it for large parties as I can make it the day before and the next day it just tastes and smells amazing.
Date published: 2014-06-12
Rated 5 out of 5 by from Great for a cloudy day This recipe is great as is but I've also made it a tad different. I used the same water where the lobster was boiled for cooking shrimp. I skipped the lobster and corn cob saute and just added 4 cups of chicken stock, half & half and about 2 cups of the seafood water to the potato mixture.
Date published: 2012-10-28
Rated 5 out of 5 by from Great summertime soup My favorite Williams Sonoma recipe. I have made this several times and it turns out great and impressive when having a party. It does take a while and uses lots of pots and pans, but well worth it!
Date published: 2012-08-07
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