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Wednesday, September 28, 2011

Lobster and Corn Chowder - Bill Parker Sr.

 Add some crab or shrimp to this chowder to make it a seafood corn chowder.


  • 2 tablespoons butter or part bacon drippings
  • 5 or 6 green onions, with about 3 inches of green, thinly sliced
  • 1 rib celery, diced
  • 3 tablespoons diced sweet red bell pepper
  • 2 tablespoons flour
  • 1/4 teaspoon Creole seasoning (Emeril's works OK)
  • 3 cups chicken broth
  • 1 1/2 cups corn kernels
  • 1 1/2 cups heavy cream, fresh or frozen and thawed
  • 1 1/2 to 2 cups diced cooked lobster meat
  • 1 medium tomato, seeded, diced, optional
  • salt and pepper, to taste
  • 1 tablespoon dry sherry, optional
  • crumbled cooked bacon, optional

To Make:
Heat butter in a medium saucepan over medium-low heat; add green onion, celery, and bell pepper. Saute until celery is tender, stirring frequently. Add flour and stir until blended. Stir in Creole seasoning and chicken broth. Stir in corn kernels. Cook, stirring, until thickened and bubbly. Stir in heavy cream, lobster, and tomato. Taste and add salt and pepper, to taste. Stir in sherry and heat through.

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