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Lobster Corn Chowder Recipe Ingredients

Recipe - Lobster Corn Chowder

By Samantha Hemingway

You are going to love this recipe!

Specially created for New England lobster lovers, lobster corn chowder warms the sould any time of year.

If you’re from the northeast, specifically New England, you know how famous New England Clam Chowder is. Corn Chowder has always reminded me of Clam Chowder, so I decided to make a Corn Chowder with Lobster, and it didn’t disappoint. For the recipe, I used half and half instead of heavy cream to lighten it up.

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Lobster Corn Chowder

  • Total: 45 minutes
  • Prep: 25 minutes
  • Cook: 1 hour 10 minutes
  • Yield: 4-6 servings
 

Ingrediants

    Lobster
  • 1-pound cooked lobster meat (Use promo code: ManathasKitchen to get 10% off your order from Lobsters-Online.Com)
  • 1 yellow inion diced
  • 3 large celery stalks, diced
  • 3 large celery stalks, diced
  • 3 garlic cloves, diced
  • 1 ½ cups sweet corn
  • 2 cups baby Yukon gold potatoes, sliced in half
  • 4 cups vegetable broth
  • ¼ cup Marsala wine
  • 1 teaspoon smoked paprika
  • ½ teaspoon cayenne pepper
  • ½ teaspoon nutmeg
  • Salt & pepper

Directions

  1. In a large pot, add the onion, celery, and carrot and cook until softened, approximately 5 minutes.
  2. Stir in the garlic and cook for 1-2 minutes.
  3. Add the corn and potato to the mixture. Cook for an additional 3-4 minutes.
  4. Stir in 4 cups of vegetable broth and half and half.
  5. Bring the mixture to a boil and turn the heat to low.
  6. Stir in the wine, paprika, cayenne, nutmeg, and lobster.
  7. Season with salt and pepper, to taste.

Buon appetito!

Check out Mantha’s Kitchen for more delicious recipes at Manthas Kitchen Blog.

 
 
 
 
 

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