Chipotle Lobster Sweet Potato Corn Chowder

By: Steve Richards

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Ingredients

  • Meat from two 1 ¼ pound Maine Lobsters
  • 2 cups of cream
  • 2 cups of lobster stock
  • 1/2 cup of chopped celery
  • 1/2 cup of diced yellow onion
  • 1 teaspoon of chopped chipotle
  • 1 large diced sweet potato
  • 1 cup of roasted corn
  • 4 tablespoons of roux
  • 1 tablespoon of chopped cilantro
  • 4 tablespoon of salted butter
  • salt and pepper to taste

Directions

  • On high heat in a heavy bottom pot melt butter and sweat the onion and celery until translucent add lobster stock and bring to a boil
  • Season to taste and add corn and sweet potato
  • Cook for ten minutes or until sweet potato is just fork tender
  • At a roaring boil whisk in roux and lower heat to medium, whisk until thick and all roux lumps are gone
  • Add cream and whisk until smooth and creamy
  • Lower heat to low and add cilantro, chipotle and lobster
  • Simmer on low for 30 minutes and serve hot
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