Lobster Corn Chowder

Monahan's Seafood Market | Fresh Whole Fish, Fillets, Shellfish, Recipes, Catering & Lunch Counter-Ann Arbor, Michigan

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

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Monahan's Seafood

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