Roasted Corn and Lobster Chowder
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.
Servings: 6
Ingredients:
| Nutritional Info | |
| Per serving: about | - |
| cal | 308 |
| pro | 15 g |
| total fat | 15 g |
| sat. fat | 7 g |
| carb | 32 g |
| fibre | 4 g |
| chol | 45 mg |
| sodium | 754 mg |
| % RDI: | - |
| calcium | 6% |
| iron | 9% |
| vit A | 24% |
| vit C | 20% |
| folate | 35% |
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2 large cobs of corn, husked
1 tbsp (15 mL) extra-virgin olive oil
1/4 tsp (1 mL) each salt and pepper (approx)
2 tbsp (25 mL) butter
2 potatoes, cubed
1 onion, diced
1/2 cup (125 mL) diced carrot
1/4 cup (50 mL) diced bacon
2 cloves garlic, minced
1 tbsp (15 mL) all-purpose flour
4 cups (1 L) lobster stock or fish stock
1 cooked lobster (1-1/2 lb/750 g), shelled and cut into bite-size pieces
1/2 cup (125 mL) 10% cream
1/4 cup (50 mL) shredded fresh basil
Preparation:
In 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.
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.
Source
Canadian Living Magazine: August 2008
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