Corn & Lobster ChowderFrom YORK HARBOR INN
- 3 oz. clarified butter
- 2 oz. onions, fine dice
- 2 oz. celery, fine dice
- 12 oz. fresh corn, removed from cob
- 2 oz. flour
- 2 cups chicken stock
- 8 oz. red potatoes, skin on, cubed
- 8 oz. fresh lobster meat, medium dice 8 oz.
- 1.5 cups heavy cream
- 1/4 tsp. white pepper
- 1 tsp. salt
- 1 bay leaf
- 1/2 tsp. thyme leaf
- 1/4 cup red and green peppers, fine dice
Recipe from the York Harbor Inn Kitchen – as featured in Gourmet Magazine
Gerald Bonsey, CEC, York Harbor Inn Executive Chef
Yield: 2 quarts (8 oz. servings)
Combine onions, celery and clarified butter in a 6 qt. saucepan and sauté until tender.
Stir in corn, sauté on medium-high heat until corn is cooked.
Add flour, cook for 1 minute while stirring constantly.
Add chicken stock, spices, red and green pepper and heavy cream, and whisk to blend.
Gently bring to a boil stirring occasionally.