Recipe courtesy of Michael Lomonaco
Episode: Chowders
Total:
1 hr 10 min
Active:
10 min
Yield:
1 1/2 quarts chowder.
Level:
None

Ingredients

Directions

Cut the roasted corn off of their cobs, reserving the corn to add later. Melt the butter in a large, heavy bottomed soup pot. Add the corn cobs, the onion, celery, leek and peppers, and saute until the vegetables are soft, but not browned. Add the cumin, coriander, vanilla, salt and cayenne and cook for 2 to 3 minutes to release the flavors. Add the chicken stock and bring to a boil. Reduce to a simmer and add the reserved corn cobs along with the lobster body that has been tied in cheesecloth. Cook 40 to 45 minutes, remove the cobs and the lobster body. Add the hacked lobster and simmer for 4 to 5 minutes before stirring in the creme fraiche. Serve immediately.;

Categories:

IDEAS YOU'LL LOVE

Sweet Corn Chowder

Corn Chowder

Recipe courtesy of Nancy Fuller

Clam Chowder

Corn and Crab Chowder

Recipe courtesy of Rachael Ray

Lobster Ravioli with Crabmeat Cream Sauce

Recipe courtesy of Lilly's Gastronomia Italiana

Lobster Mac and Cheese

Recipe courtesy of Ina Garten

Simple Roasted Pork Shoulder

Recipe courtesy of Aaron McCargo Jr.

New England Clam Chowder

Recipe courtesy of Anne Burrell

New England Clam Chowder

Recipe courtesy of Food Network Kitchen

Craveworthy Eats 3 Videos

Crave-Worthy Egg Sandwich 03:24

Claire puts her own spin on a bacon, egg and cheese breakfast sandwich.

Browse Reviews By Keyword

          On TV

          Get Cooking