Lobster & Corn Chowder - Recipe by Koji Cooks

LOBSTER & CORN CHOWDER

This chowder features fresh cooked Maine Lobster, corn, and optional, cod. Cod is a more affordable, it enhances the chowder, making it hearty enough to serve as an entree. Cut into chunks, the cod is added to the chowder after cooking and left to sit, allowing it to cook in the hot liquid. The cooked lobster is added at the very end to prevent overcooking. The chowder is based on a roux and incorporates the New Orleans holy trinity of green pepper, onion, and celery. The result is a slightly thickened chowder, neither too thin nor too pasty.

LOBSTER CHOWDER - Recipe (serves 6-8 as an entree)

meat from 3 cooked 1-1/4 Lb lobsters, cut in 1/2" chunks

one pound of cod cut in 1/2" squares

3 tablespoons sweet butter

3 strips of bacon diced

1 cup each diced celery, onion and green or red bell pepper

2 cups peeled diced potatoes - any kind

4 tablespoons flour

1/4 cup white wine

1 teaspoon fresh thyme

1 cup of fresh corn off the cob

6 cups lobster stock or a mix of clam juice and chicken stock

1 cup of heavy cream

1 teaspoon kosher salt

30 grinds of black pepper

oyster crackers and or french bread to serve

fresh chopped parsley to garnish

METHOD

In a soup pot over medium heat, melt the butter and sauté the bacon until it begins to crisp. Add the holy trinity, potatoes, and flour, stirring constantly for 5 minutes. Pour in the wine, thyme, corn, and stock, and cook while stirring until the potatoes are tender when pierced with a fork. Let it simmer for 10 minutes, then mix in the cream, salt, and pepper, and simmer for an additional 5 minutes. Carefully add the cod in a single layer, cover, and cook until the cod is just done, about 5 minutes. Check for doneness, stir in the lobster, and serve.