Lobster Chowder

Ingredients

1 lb. Phillips Lobster Meat
4 ears corn, husked
4 cups yellow potatoes, peeled & cut into 1/2″ cubes
3 Tbsp. butter
1 onion, diced
2 carrots, shredded in food processor
2 stalks celery, finely chopped
1/2 head garlic, minced
2 Tbsp. tomato paste
1 tsp. chicken bouillon base
1 Tbsp. smoked paprika
1/2 tsp. dried thyme leaves
1 Tbsp. calabrian chiles
salt, to taste
pepper, to taste
1/4 cup flour
1 cup dry white wine
1/2 cup dry sherry
1 cup clam juice
2 cups chicken stock
3 bay leaves
2 cups heavy cream
1/2 lemon, zested

Cooking Instructions

• Bring a large pot of water to boil. Cook corn for 3 minutes, then remove from water and let cool. Once cool enough to handle, remove kernels from cob and set kernels aside. Discard water.
• In a Dutch oven or similarly sized pot, melt butter then add onions, celery and carrots. Sauté until soft, then add garlic and cook until fragrant.
• Stir in tomato paste, chicken bouillon base, paprika, thyme, calabrian chiles, salt and pepper. Cook for 1-2 minutes.
• Whisk in flour until well-combined. Cook for another 1-2 minutes.
• Whisk in wine and sherry. Heavily simmer until liquid has reduced by at least half and alcohol is cooked out. Be careful with heat level as liquid reduces—lower heat if necessary and stir frequently to avoid burning on the bottom.
• Stir in clam juice, chicken broth, potatoes and bay leaves. Bring to a simmer and continue simmering until potatoes are cooked through and flavors are fully integrated, about 25-30 minutes.
• Remove bay leaves, then whisk in heavy cream, lemon zest and lobster. Bring back to simmer, then reduce heat to low and stir occasionally until everything in heated through and you’re ready to serve.

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