I’ve been in Maine these last few days and decided to do a “from scratch” project: Corn Bacon and Lobster Chowder (recipe: ). By “from scratch”, I mean we bought the lobsters “off the boat” in Winter Harbor, then cooked the sea bugs ourselves and then made the lobster stock, then dealt with the corn and finally made the chowder. It was a bit of an “all day affair” but I have to say that the chowder was pretty spectacular. Perfectly seasoned, full of fresh corn, potatoes, bacon and lobster and super creamy. Normally I am not all that impressed with my own cooking, but this was great. Very pleased.
Ingredients
6 ears corn
1 (15-ounce) can creamed corn
5 cups seafood broth
1 (8-fl. ounce) bottle
3 slices bacon, chopped fine
1 onion, chopped
Salt and pepper
1 pound red potatoes, scrubbed and cut into 1/2-inch dice
1 cup heavy cream
1 pound cooked, picked lobster meat, cut to
scallion greens or chives, minced
Directions
Cut kernels from ears of corn; reserve kernels. Puree canned creamed corn, 2 cups shucked corn and 2 cups broth in blender until smooth.
Cook bacon in Dutch oven over medium heat until crisp, about 8 minutes. Using slotted spoon, transfer bacon to paper towel-lined plate and reserve. Cook onion, corn kernels, 1/2 teaspoon salt, and 1/2 teaspoon pepper in bacon fat until vegetables are softened and golden brown, 6 to 8 minutes.
Add potatoes, corn puree, and remaining broth to Dutch oven and bring to boil. Reduce heat to medium-low and simmer until potatoes are tender, about 15 minutes. Add in lobster meat and stir in cream, scallions, and reserved bacon. Season with salt and pepper. Serve immediately.
