Smokey Corn Chowder With Lobster
By Chef John Ash
This Smokey Corn Chowder is a heart-warming comfort food and pairs well with our Russian River Ranches Chardonnay.
Total Time 1 hour
Prep Time 15 mins
Difficulty Level Medium
8 ounces cooked lobster meat, diced
4 tbsps clarified butter
1/2 cup onion, small dice
1/2 cup carrot, small dice
1/2 cup celery, small dice
1/2 cup red bell pepper, small dice
1/2 cup green pepper, small dice
3 tbsps all purpose flour
4 cups vegetable broth
1 cup Yukon Gold potatoes, small dice
4 cups fresh corn kernels
1 cup half and half
Kosher salt and freshly ground pepper to taste
Chopped fresh herbs (tarragon or Italian parsley) for garnish
Place the butter in a heavy bottomed pot over low heat. Add the first five vegetables and sauté until tender.
Stir in the flour and cook three minutes, stirring often. Slowly add the vegetable broth, stirring well to incorporate the flour.
Add the potatoes, reduce the heat and cook until the potatoes are tender, about ten minutes. Add the corn, cook until tender, about 8 minutes.
Remove half of the soup and puree in a food processor if a thicker soup is desired.
Return to pot, add half and half, heat to low boil and season to taste.
Divide lobster meat among four bowls or cups and ladle over hot chowder.