Lobster Corn Chowder

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I substituted crab legs for the lobster because I prefer the taste. I'm not sure if it was the crab or the soup (although I think it was the soup, but this wasn't good. I served this to company and after I mentioned that I wasn't crazy about how it turned out, they asked if they could take the leftovers home. So I know at least some one loved it! I just don't think the flavors came together well. The soup was a little too sweet I think. I can't pinpoint exactly where it went wrong, but it didn't work. I would give this one 2-3 stars, but I substituted the crab, so just in case that was the problem I didn't want to give it a low star rating if it was my fault.

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Corn Chowder IS one of my all time favs. Learned from my Mom and no other has come close till now. I'll grant this is a very different recipe from ours (which my other half thinks the world of but oh my... the tastbuds are loving this lobster twist. Have to admit as much as I love lobster meat I think its really the wine and cream sherry combo with the lobster broth that take this one over the edge.

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When I first started watching Ina several years ago, I thought her name was In a Garden - perhaps a "play on words"??? However, I quickly learned she was a wonderful cook and her recipes were easy and delicous - because she actually tries them out on Jeffrey or her wonderful interesting friends!
For someone (Ms Julia from Sarasota to actually make unkind comments about a person who seems to be as genuine as Ina, I am shocked! I would challange Ms. Julia to cut the crap and try any one of Ina's incredible recipes. During summer, in New England, Lobster and Corn are the things to eat - and people who love that food have it as often as they can afford it. On the show, Ina and friends are dressed for summer!
If Ms Julia had actually read the recipe, she would have realized the recipe was for a good number of people and Ina uses (3 - that's THREE!!!!!! lobsters. If Ms. Julia actually knew anything about lobsters, she would realize that is a paltry amount for so many people - which would make this recipe approximately $2.00 to $3.00 per serving - depending on the size of the bowls. My advice is for Ms Julia to get a life and not speak so unkindly of someone who is so respected!

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Are the shells supposed to be pre-cooked before you add them in the soup?My mom made this dish for me and wouldn't give me the recipe until i found it in her desk drawer.

Those of you who feel to post comments about the t.v personality instead of the recipe, please quit wasting space if you don't like the personality but like their cooking style look up new recipes online and save the rest of us grief. Ina has a different lifestyle than the rest of the world just like I am sure you do(Julia so how she chooses to flaunt her friends is her business. Everybody is a snob in their own way. So please get over it or find another channel to waste your time watching.

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I would give this 5 stars, but I found that this was more "soupy" than
"chowder-like" in consistancy. It was a little runny, even after refrigerating
the leftovers and enjoying it a couple days later. If you like lobster bisque,
you like this.

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I though the recipe was super tasty and I followed it exactly. Except for one little thing. I didn't have cream sherry at home so I used a bit of whisky since I like whisky sauces. The recipe curdled right when I was about to serve it. Completely my fault. The second attempt worked better. My recommendation is to follow the order of operations exactly.

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Making stock first may seem an extra step to some but do not skip. Ina is adding extra great and natural flavor from the lobster shells and corn cobs should not be skipped! Its what takes this over the top! My mom always boils fresh summer corn on cob and makes soup from the sweet cob water left over (I personally prefer oven roasting or grilled corn on cob. BTW you could simmer your stock for a longer period of time -an hour or two but do so very slowly. Can also throw in shrimp shells you may have stored up in your freezer.

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We really enjoyed this. Made it as is, no changes. In Maine, right now, lobsters are cheaper then hotdogs. Will be making again!! Many timmes over!

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We're having leftovers of this delicious lobster corn chowder, which we ate for the first time last night. Lobsters are cheap here right now, and the fresh corn on the cob is to die for. So on a rainy Saturday, I made the recipe following it exactly, even boiling the lobsters though I could have had the market do it.

I never change Ina's recipes even a smidgen. But next time I do this one, I'm going to sprinkle 2 tbs. unbleached flour at the end of the vegetable sauteing step. The liquid seemed thin despite all that heavy cream and whole milk. The flavors, though, are just great. Since I'm committing Ina adultery anyway with the teeny bit of flour, I might add additional corn from another couple fresh cobs. Right now the fresh corn has the crunch and snap. Mmm . . .

P.S. The milk/cream didn't curdle. No eggs and I watched the heat carefully.

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need i say more??