Lobster Corn Chowder
Serves 4
- 3/4 lb. lobster meat, torn into large chunks
- 2 ears corn on the cob, kernels sliced off, or 1 1/2 cup canned or frozen corn
- 1/4 C butter
- 2 leeks, trimmed and sliced
- 1 small red pepper, chopped
- 1/4 C flour
- 3 C Monahan’s fish stock (you can use chicken broth)
- 1 C half and half
- Salt & pepper
- 2 T Italian parsley, chopped for garnish
In a large saucepan, melt the butter and sauté the leeks for 5 minutes. Add red pepper and sauté another 3-4 minutes. Stir in the flour, then fish stock and cream. Stir over medium heat until the chowder starts to thicken. Add lobster and corn and simmer another 2-3 minutes. Salt and pepper to taste. Serve topped with chopped parsley
