Recipe courtesy of Bobby Flay
Episode: Chowder
Save Recipe Print
Lobster and Green Chile Chowder with Roasted Corn-Green Chile Relish
Total:
1 hr 45 min
Active:
30 min
Yield:
8 servings
Level:
None
Total:
1 hr 45 min
Active:
30 min
Yield:
8 servings
Level:
None

Ingredients

Roasted Corn and Green Chile Relish:

Directions

Remove the claws from the lobsters. Carefully crack the claws and try to remove the meat in 1 piece and set aside for garnish. Remove the tail meat and chop into 1-inch chunks and set aside in the refrigerator. Reserve the shells. 

Melt butter in a medium stockpot over medium heat; add the onions and garlic and cook until soft. Increase heat to high, add the wine, lobster shells, and corn cobs and cook until completely reduced. Add 4 cups of the lobster stock and bring to a boil. Add 2 cups of the corn and let cook for 15 minutes. Remove the lobster shells and corn cobs. 

Transfer the soup to a food processor and process until smooth. Strain into a clean saucepan and bring to a simmer. Stir in the lobster meat, remaining 1 cup of roasted corn kernels and green chiles and cook for 5 minutes. 

Place heavy cream in a medium saucepan and reduce by half. Add the reduced cream to the chowder and stir until combined, if the chowder appears too thick, add some of the remaining lobster stock to thinly slightly. Season with salt and pepper and stir in the cilantro. Ladle into bowls and top with a few tablespoons of relish, a lobster claw and fresh cilantro leaves.

Roasted Corn and Green Chile Relish:

Preheat oven to 425 degrees F. 

Remove corn from water, place on baking sheets and roast in the oven until tender and slightly charred, 15 to 20 minutes. Let cool slightly, remove husks and kernels and place kernels in a bowl. 

Add the remaining ingredients and stir until combined. Let relish sit at room temperature for at least 15 minutes to allow flavors to meld.

Cook's Note

To roast corn: Remove the silks from the corn, but leave the husks on. Soak in cold water for 10 minutes. Preheat oven to 425 degrees F. Remove corn from water, place on baking sheets and roast in the oven until tender and slightly charred, 15 to 20 minutes. Let cool slightly, remove husks and kernels and place kernels in a bowl. You can also do this on a grill.

Trending Videos 6 Videos

Get the recipe

Watermelon and Cucumber Salad 00:42

This refreshing summertime salad can be made with just a few ingredients.

IDEAS YOU'LL LOVE

Green Beans and Tomatoes

Recipe courtesy of Ree Drummond

Sesame Green Beans

Recipe courtesy of Rachael Ray

Tom's Green Beans with Shallots

Recipe courtesy of Valerie Bertinelli

Soy Glazed Green Beans

Recipe courtesy of Guy Fieri

Green Beans with Lemon and Garlic

Recipe courtesy of The Neelys

Green Salad with Homemade French Dressing

Recipe courtesy of The Neelys

Corn and Green Chile Chowder

Recipe courtesy of Bill Jamison|Cheryl Jamison

Lobster and Green Chile Bisque

Recipe courtesy of Bobby Flay

Lobster and Green Chile Bisque with Toasted Corn Relish

Recipe courtesy of Bobby Flay

Browse Reviews By Keyword

          Dig In

          Food Network Apps

          In the Kitchen

          Get over 70,000 FN recipes on all your mobile devices.

          Facebook Messenger

          Ask our bot for recipes, meal ideas and daily food trivia.