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Southwestern Corn and Lobster Chowder Post
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1 small onion, chopped
2 tablespoons unsalted butter
1 1/2 cups fresh corn (from about 3 ears)
1 tablespoon sugar
2 cups chicken broth
1/4 cup prepared tomato salsa
1 pound cooked lobster meat (about 2 cups), chopped coarse
1/2 cup heavy cream
1/4 cup finely chopped fresh basil leaves
1 fresh jalapeno chili, seeded and minced
Lime wedgesIn a 4-quart kettle cook onion in butter over moderate heat, stirring occasionally, until softened. Add corn and sugar and cook, stirring occasionally, for 3 minutes. Add broth and simmer, stirring occasionally for 5 minutes, or until corn is just tender. Add salsa and simmer, covered for 5 minutes. Add the remaining ingredients and cook, uncovered, over moderately high heat until just heated through. Season chowder with salt and pepper and serve with lime wedges.
Other Recipes from this Episode
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