Southwestern Corn and Lobster Chowder Post

Total Time:
40 min
Prep:
15 min
Cook:
25 min

Yield:
about 5 cups

Ingredients
  • 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 wedges
Directions
  • In 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.


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