Corn And Lobster Chowder

Recipe Ingredients

1/4 lb	113g / 4oz	Slab bacon - rind removed
1 tablespoon	15ml	Unsalted butter
2 cups	125g / 4.4oz	Diced (1/4") onion
2 tablespoons	30ml	All-purpose flour
4 cups	948ml	Chicken broth
2		Bay leaves
1 teaspoon	5ml	Sweet paprika
2		Russet potatoes - peeled, and
		Cut into 1/4" dice
3 sections		Fresh thyme
1 cup	237ml	Half-and-half
3 cups	187g / 6.6oz	Cooked fresh corn kernels
1		Red or yellow bell pepper - cut 1/4" dice
4		Scallions - very thinly sliced
		Salt - to taste
		Freshly-ground black pepper - to taste
2 cups	474ml	Cooked lobster - (fresh or frozen) - cut 1/2" dice
1/4 cup	10g / 0.4oz	Flat-leaf parsley

Recipe Instructions

Cut bacon into small dice and place in a large pot over low heat. Cook, stirring, to render the fat, 5 to 7 minutes. Add butter and let it melt.

Add onion and cook over low heat, stirring occasionally, until wilted, about 10 minutes. Add flour; cook, stirring, for 1 minute longer.

Simmer broth, bay leaves and paprika in the pot for 5 minutes to flavor broth.

Add potatoes and thyme; cook until potatoes are just tender, about 15 minutes.

Add half-and-half, corn, peppers and scallions; cook 10 minutes. Season with the salt and pepper.

Add lobster and parsley just before serving hot.

This recipe yields 8 servings.

Nutritional Analysis Per Serving: 274 calories, 30g carbohydrates, 8g protein, 14g fat, 36mg cholesterol.

Source:
Simply Delicious by Sheila Lukins from Parade magazine - Pub date: - 11-11-2001 - S(Reformatted for MC6): - 07-30-2002 by Joe Comiskey - [email protected]

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