I am so excited to share one of my favorite recipes with you! I’ve had people request that I share this one when I make Instagram Stories of the process of creating this recipe, and I’m excited to finally give step-by-step details on how to make it.
On Sunday’s I make a bigger dinner for my family that I know will take a bit more effort, but it’s always worth it. I love it when I can make something completely from scratch – it always seems to taste like something from a restaurant if I’m making my own broth, and spending time to slowly cook a recipe.
This is a recipe I’ve made many times and the funny thing about it is that it tastes exactly the same each time! It’s tried, tested and true, and it’s a family favourite of ours!
This Lobster Corn Chowder includes something that I love to cook with – shallots! French shallots (also known as dry shallots) are so versatile, and I often substitute them into recipes when I want to have a sweeter taste. They are easy to add to any recipe, and they are nutritious as well! I also love that they are available year-round.
European produce isn’t only high quality and delicious, but it also reflects real expertise and desire to preserve traditional production methods. European produce is a fundamental element of gourmet cooking, and French shallots are a key component to this recipe.
Here we go – my Lobster Corn Chowder!
All Ingredients for this recipe:
8 French shallots
4 Pieces of Corn on the Cob (canned is fine if you don’t have this option)
1.5 pounds of lobster (I prefer pre-cooked, the equivalent of 2-3 lobsters)
6 Tablespoons of unsalted butter
1 Teaspoon of paprika
4 Cups of milk
2 Cups heavy cream
1 Cup white wine
1 Tablespoon of olive oil
5 Slices of bacon
2 Cups of Yukon Gold potatoes (unpeeled and large diced)
2 Cups of diced celery
1 Tablespoon of salt.
1 Teaspoon of pepper
3 Teaspoons of chopped chives
The specifics – from above ingredient list your stock ingredients are:
1 Cup chopped French shallots
6 Tablespoons of unsalted butter
1 Teaspoon of paprika
4 Cups of milk
2 Cups heavy cream
1 Cup white wine
From the ingredient list your soup ingredients are:
1 Tablespoon of olive oil
5 Slices of bacon
2 Cups of Yukon Gold potatoes (unpeeled and large diced)
1.5 Cups of chopped French shallots
2 Cups of diced celery
1 Tablespoon of salt.
1 Teaspoon of pepper
3 Teaspoons of chopped chives
First, we start with the stock!
Remove the meat from the shells of the lobsters and cut into smaller pieces. Place in a bowl and refrigerate. Reserve the shells and juice for your stock.
Cut the corn kernels from the cobbs and set aside, and reserve the cobs for the stock.
Melt the 6 tablespoons of butter in a large pot, and add the 1 cup of French shallots after the butter has melted.
Cook the French shallots on medium-low heat for 6 minutes until they are translucent. Add the paprika and cook for one minute.
Add the milk, cream, wine, lobster shells and juices, and corn cobs to the pot. Bring to a summer, then partially cover the pot on low heat for 30 minutes.
In a separate pan head the olive oil and cook the bacon until crisp. Set the bacon aside, then add the potatoes, French shallots, celery, corn kernels, chives, salt, and pepper to the same pot with the bacon drippings and saute for 5 minutes.
When the stock is ready, remove the largest pieces of corncobs and lobster shells and discard. Place a strainer over the pot and carefully pour the stock into the pot with the potatoes and corn.
If your pan is too small just start fresh with a new pot and add all of the stock and potatoes and corn together and simmer over low heat for 20 minutes.
Add the cooked lobster, chives, and season to taste. Serve with the garnish of fresh bacon.
This recipe is delicious every time, and I think it’s the homemade stock that makes it so good.
I hope you try this recipe out yourself! It’s one of our favourites, and all of the ingredients create an amazing scent in your home that will make you very hungry for this amazing chowder.
This blog post was sponsored by the European Union and INTERFEL (Interprofessional organisation of fresh fruits and vegetables).
The content of this promotion campaign represents the views of the author only and is his/her sole responsibility. The European Commission and the Consumers, Health, Agriculture and Food Executive Agency (CHAFEA) do not accept any responsibility for any use that may be made of the information it contains.
Items in this post may have been provided to me for review, but all opinions are fabulously my own.
