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lobster corn chowder costco!!

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Chowder is a humble soup. It’s essentially peasant food for fishermen, made with inexpensive cuts of fish or shellfish (you know, like clams) and whatever odds and ends are laying around: celery, onion and potatoes, most certainly. And in my book? Cream. Always cream. A Manhattan style chowder is just not chowder to me. It’s soup.

This recipe however, is anything but peasant food. This is fancy chowder, the kind you serve on holidays or to people you want to impress. It’s a special meal, and one that will set you back a few bucks more than you’re probably used to spending on a home-cooked dinner. That’s because it’s made with one of my favorite ingredients of all time: lobster.

 

Ingredients

3 (1½-pound) cooked lobsters, cracked and split
3 ears corn
For the stock:
6 tbsp unsalted butter
1 cup chopped yellow onion
¼ cup cream sherry
1 tsp sweet paprika
4 cups whole milk
2 cups heavy cream
1 cup dry white wine
For the soup:
1 tbsp olive oil
1/4 pd bacon, large-diced
2 cups large-diced unpeeled Yukon gold potatoes
1½ cups chopped yellow onions
2 cups diced celery
1 tbsp kosher salt
1 tsp freshly ground black pepper
2 tsp chopped fresh chives
¼ cup cream sherry

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Directions:

Remove the meat from the shells of the lobsters. Cut the meat into large cubes and place them in a bowl. Cover with plastic wrap and refrigerate. Reserve the shells and all the juices that collect. Cut the corn kernels from the cobs and set aside, reserving the cobs separately.

For the stock, melt the butter in a stockpot large enough to hold all the lobster shells and corncobs. Add the onion and cook over medium-low heat for 7 minutes, until translucent but not browned, stirring occasionally. Add the sherry and paprika and cook for 1 minute. Add the milk, cream, wine, lobster shells and their juices, and corncobs and bring to a simmer. Partially cover the pot and simmer the stock over the lowest heat for 30 minutes. (I move the pot halfway off the heat.)

Meanwhile, in another stockpot, heat the oil and cook the bacon for 4 to 5 minutes over medium-low heat, until browned and crisp. Remove with a slotted spoon and reserve. Add the potatoes, onions, celery, corn kernels, salt, and pepper to the same pot and saute for 5 minutes. When the stock is ready, remove the largest pieces of lobster shell and the corncobs with tongs and discard. Place a strainer over the soup pot and carefully pour the stock into the pot with the potatoes and corn. Simmer over low heat for 15 minutes, until the potatoes are tender. Add the cooked lobster, the chives and the sherry and season to taste. Heat gently and serve hot with a garnish of crisp bacon.

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