Luxury in a Bowl
Sometimes you have to treat yourself. This indulgence can come in the form of an expensive pair of shoes or electronics gear, a spontaneous trip, a no-holds barred frenzy on the nearest village...or food. Like what most people call food.
Lobster is such a luxury. Most people don't have it at home often due to its cost and sometimes the availability of top-quality critters. There are ways to indulge in this epicurean splurge on a budget, however, and the recipe I offer up to you today is such a sacrifice. It uses the sweet sea thing, but in a lesser quantity and it - along with the additional luxury of cream and butter - makes it decadent but much more practical for many. You can even use frozen, pre-packaged lobster - just thaw it a bit before adding it to the soup.
This dish is also fairly easy and quick, so there's no need to toil forever or become a slave (although that can be nice sometimes, ahem) to your stove. *wink*
Get out a pot, its time to party.
Strangely Simple Corn & Lobster Chowder
1 small onion, chopped
2 tablespoons unsalted butter
1 ½ cups fresh corn (from about 3 ears) or 1 14-oz. can of white shoepeg corn, drained
2 cups fish or chicken broth
1 pound cooked lobster meat (about 2 cups), chopped coarse
1/2 cup heavy cream
pinch of cayenne pepper
salt
pepper
In a medium soup or saucepot, cook onion in butter over moderate heat, stirring occasionally, until softened.
Add corn and cayenne pepper and cook, stirring occasionally, for about 3 minutes, until heated.
Add broth and simmer (don't boil!), stirring occasionally for 5 minutes.
Add the remaining ingredients and cook, uncovered, over moderately high heat until just heated through. Season chowder with salt and pepper to taste. Makes about 5 cups or 2-3 servings.
{slurp, slurp, slurp}
Lobster is such a luxury. Most people don't have it at home often due to its cost and sometimes the availability of top-quality critters. There are ways to indulge in this epicurean splurge on a budget, however, and the recipe I offer up to you today is such a sacrifice. It uses the sweet sea thing, but in a lesser quantity and it - along with the additional luxury of cream and butter - makes it decadent but much more practical for many. You can even use frozen, pre-packaged lobster - just thaw it a bit before adding it to the soup.
This dish is also fairly easy and quick, so there's no need to toil forever or become a slave (although that can be nice sometimes, ahem) to your stove. *wink*
Get out a pot, its time to party.
Strangely Simple Corn & Lobster Chowder
1 small onion, chopped
2 tablespoons unsalted butter
1 ½ cups fresh corn (from about 3 ears) or 1 14-oz. can of white shoepeg corn, drained
2 cups fish or chicken broth
1 pound cooked lobster meat (about 2 cups), chopped coarse
1/2 cup heavy cream
pinch of cayenne pepper
salt
pepper
In a medium soup or saucepot, cook onion in butter over moderate heat, stirring occasionally, until softened.
Add corn and cayenne pepper and cook, stirring occasionally, for about 3 minutes, until heated.
Add broth and simmer (don't boil!), stirring occasionally for 5 minutes.
Add the remaining ingredients and cook, uncovered, over moderately high heat until just heated through. Season chowder with salt and pepper to taste. Makes about 5 cups or 2-3 servings.
{slurp, slurp, slurp}