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Category:Soups - Author:N/A- Contributor:
LOBSTER AND ROASTED CORN CHOWDER
Ingredient:


  • 1 (21 lb.) live Maine lobster
  • 4 strips bacon, fine dice
  • 1/2 med. onion, fine dice
  • 1/4 med. green pepper, fine dice
  • 1/4 med. red pepper, fine dice
  • 1/4 med. yellow pepper, fine dice
  • 1/4 sm. jalapeno pepper, fine dice
  • 1/2 stalk celery, fine dice
  • 1/2 med. carrot, fine dice
  • 1/2 c. diced green chilies, canned
  • 1/4 lb. unsalted butter
  • 1/2 c. all purpose flour
  • 6 c. lobster stock or 1 tbsp. lobster
    base and 6 c. water
  • 1 tbsp. tomato paste
  • 1 c. corn, cut off the cob
  • 1 c. cream style corn
  • 1 sm. smoked hamhock
  • 2 med. baking potatoes, peeled and
    cut into 1 inch square dice
  • 1 bunch cilantro, fine chop
  • 2 stalks green onions, fine bias cut
  • 2 c. heavy whipping cream
  • 1 tsp. Lenard's southwestern
    seasoning blend
  • 1/2 lemon juice
  • Salt and ground black pepper, to taste



Direction:


Steam lobster 17 minutes, let cool and remove from shell. Save shells to make lobster stock if desired. Saute bacon until crispy in sauce or small stock pot. Add: onions; green, red, yellow and jalapeno peppers; celery and carrots, cook until soft. Add: tomato paste and green chilies. Add: lobster base, if that is your choice over stock. Cook 3 mintues stirring constantly over medium heat. Add: 1/2 of the unsalted butter and cook until melted. Add: flour and cook 3 more minutes. Roast corn kernals in an oven on a baking sheet or other flat pan until slightly browned and add to chowder. Add: cream style corn; southwestern seasoning and smoked hamhocks. Add: stock or water, if using base. Cook for 1/2 hour keeping at a slow boil, stirring constantly. Add: potatoes and cook for another 15 minutes. If too thick add more stock or water to desired consistency. Add: green onions; cilantro and lemon juice. Slowly Whisk in cream and the remaining butter until melted. Season with salt and black pepper to taste. Serves 12 people.
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Pick of the Week
Title:LORIENA'S FAMOUS {CROCK POT} ENCHILADAS - Author: - Contributor:LORIENA WALDROP
Ingredient:
{1} 16 OZ SOUR CREAM
{1} CAN CREAM OF MUSHROOM SOUP
{1} BIG CAN OF GREEN CHILI SAUCE
{1} SMALL CAN CHOPPED GREEN CHILI'S
{4-5} BONELESS SKINLESS CHICKEN BREASTS
{1} PACKET OF SOFT TACO SHELLS
{1} PACKET OF TACO SEASONING
{1} PACKET SHREDDED MOZZARELLA CHEESE
{1} PACKET SHREDDED MILD CHEDDAR CHEESE
{1} CAN SLICED OLIVES

Direction:
BOIL CHICKEN WITH SOME SALT. THEN CUT INTO BITE SIZE PIECES. MIX TOGETHER: SOUR CREAM, SOUP, CHILI SAUCE, CHILI'S AND CHICKEN. IN A ZIP LOCK BAG MIX BOTH CHEESES AND TACO SEASONING. SHRED SHELLS INTO BITE SIZE PIECES. LAYER IN CROCK POT STARTING WITH SHREDDED SHELLS. NEXT YOUR CREAM MIXTURE. THEN CHEESE. THEN OLIVES. KEEP LAYERING UNTIL EVERYTHING IS USED. TOP WITH OLIVES. PUT IN CROCK PO ON LOW FOR 5-8 HRS
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