Bacon and corn add smoky-sweet flavour to this chowder inspired by chef Ryan Dunne of The Fairmont Algonquin. Use our recipe for Cooked Lobster and Stock or buy a steamed lobster and prepared fish stock from a fishmonger.
- Portion size 6 servings
- Credits : Canadian Living Magazine: August 2008
MethodIn pot of boiling water, blanch corn for 5 minutes. Drain and let cool enough to handle; remove kernels. In small bowl, toss together corn, oil, salt and pepper. Spread on small baking sheet; roast in 400°F (200°C) oven until beginning to char, about 8 minutes. Set aside.
Meanwhile, in large Dutch oven, melt butter over medium-low heat; cook potatoes, onion, carrot, bacon and garlic, stirring occasionally, until softened, about 5 minutes.
Stir in flour; cook, stirring, for 1 minute. Gradually pour in stock, stirring and scraping up brown bits from pan; bring to boil. Cover, reduce heat and simmer until potatoes are tender, 10 to 15 minutes.
Add lobster meat, corn and cream; heat through. Season with more salt and pepper if desired. (Make-ahead: Let cool for 30 minutes; refrigerate in airtight container for up to 24 hours. Gently reheat without boiling.) Serve garnished with basil.
Nutritional facts Per serving: about
- Sodium 754 mg
- Protein 15 g
- Calories 308.0
- Total fat 15 g
- Cholesterol 45 mg
- Saturated fat 7 g
- Total carbohydrate 32 g
- Iron 9.0
- Folate 35.0
- Calcium 6.0
- Vitamin A 24.0
- Vitamin C 20.0