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
