Lobster Corn Chowder
Lobster Corn Chowder: A Delightful Fusion
When the heartiness of autumn meets the luxury of the sea, magic happens! Discover our delectable Lobster Corn Chowder, a creamy medley of tender lobster, hearty potatoes, and sweet corn.
Indulge in Every Spoonful
Imagine the luxurious taste of sweet lobster combined with the earthiness of potatoes and the sweetness of corn. Throw in the smoky richness of bacon and you've got a dish that warms your soul!
The Chowder Legacy
Did you know the term "chowder" traces back to various cuisines, particularly the iconic American and New England culinary traditions? While there are numerous variations, from clam chowder to fish chowder, each promises a comforting bowlful of joy.
Which Chowder Calls Out to You?
- Clam Chowder: Renowned for its creamy essence, brimming with clams and potatoes.
- Corn Chowder: A celebration of corn's sweetness combined with a creamy base.
- Fish Chowder: An oceanic treat with tender fish pieces in a sumptuous broth.
Culinary Techniques Decoded
Ever wondered about the secrets behind our creamy soup? Let's uncover the techniques:
- Roux Formation:
- A magical blend of fat and flour that promises a smooth and velvety texture to our chowder.
- Flour, when melded with butter, not only thickens the soup but also enhances its flavor.
- Flavor Enhancement:
- The golden rule? Never let the flour taste raw. Cooked rightly, it lends a nutty aroma.
- Stabilizing Emulsion:
- Ensuring the fats integrate seamlessly with the liquids for a cohesive chowder experience.
Our Prized Lobster Tails: Fresh from Maine
At Sizzlefish, we believe in offering nothing but the best. Enjoy the distinctive, sweet flavors of our 5-6 oz lobster tails, harvested from the pristine, cold waters of Maine.
Lobster: A Luxurious Health Booster
Lobster isn't just about indulgence; it's packed with essential nutrients and offers a myriad of health benefits. From being a protein powerhouse to being rich in essential minerals, lobster tails are a delightful way to nourish your body.
Frequently Asked Questions
- Can I use a different type of seafood in this chowder?
- Absolutely! While lobster offers a unique taste and texture, feel free to experiment with shrimp, clams, or even a firm white fish.
- How long can I store the leftover chowder?
- Stored in an airtight container, the chowder should remain fresh for 2-3 days in the refrigerator. However, due to the dairy components, freezing isn't recommended.
- I don't have fresh dill, what can I use?
- Dried dill can be a good substitute, though it's a bit more potent. Use it sparingly, and adjust according to taste.
- Can I make this chowder dairy-free?
- Yes, you can substitute heavy cream with coconut milk or any unsweetened plant-based milk. Just note that this might slightly alter the flavor profile of the chowder.
Make It Your Way: Substitutions
Our Lobster Corn Chowder is versatile. Here are some ideas to tailor it to your preferences:
- Seafood: Not a fan of lobster? Swap it with shrimp, clams, or chunks of white fish.
- Bacon: For a vegetarian version, omit the bacon. Add smoked paprika for a hint of smokiness.
- Heavy Cream: For a dairy-free or lighter version, use coconut milk or unsweetened almond milk. The flavor might vary, but it'll still be delicious!
- Gluten-Free: Swap the all-purpose flour with gluten-free flour or cornstarch to thicken the chowder. Also, ensure your Panko breadcrumbs are gluten-free or omit them altogether.
2 Sizzlefish Lobster tails, thawed
2 strips of thick cut bacon
2 tbsp butter
2 medium golden potatoes, chopped
1 cup chopped celery
1/2 cup chopped yellow onion
1 tbsp minced garlic
1 tsp dried thyme
1/4 tsp black pepper
1-1 1/2 tsp salt
3 tablespoons all-purpose flour
2 cups frozen corn
3 cups seafood, vegetable, or chicken stock
1 cup heavy cream
1/4 cup fresh chopped dill
Bring a medium pot of water to a rolling boil. Reduce heat and gently lower lobster tails into water. Cook for 3-5 minutes.
Remove from water and cook until the tails can be touched. Slice lobster tails down the center using scissors from the back to front. Repeat on the opposite side and pull the meat out. Slice into bite sized pieces. Set aside and cover to keep warm.
Heat bacon over medium heat in a deep skillet or pot. Brown until crispy, about 8 minutes, flipping once. Set bacon aside until cooled and chop into small pieces.
Add butter to bacon grease over medium heat and add celery, potatoes, and onion. Cook uncover for 8-10 minutes, stirring occasionally. Add garlic, thyme, 1 teaspoon of salt and pepper. Sprinkle flour over vegetables. Stir to coat and cook 1 minute longer.
Gradually stir in stock 1 cup at a time, stopping to scrape up browned bits on bottom of pan. Bring to a boil and reduce heat to simmer. Stir in corn kernels and simmer for 8 minutes.
Stir in heavy cream, cooked lobster meat, and fresh dill. Cook 1 minute longer. Taste and add additional salt if desired.
Serve hot topped with chopped bacon and extra dill.
- Serving Size
- 1 Serving
- per serving
- 20.1 grams
- 13.1 grams
- 11.3 grams