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Lobster Corn Chowder

By Chef John McCracken, Performance Foodservice – IFH Hickory Serves: 60 5-ounce cup servings or 36 8-ounce bowl serving

A classic recipe featuring lobster, bacon, hearty corn and potatoes, this soup is always a favorite.

Lobster Corn Chowder

INGREDIENTS

  • 2 Peak Fresh Produce onion(s), yellow (chopped)
  • 1 head Peak Fresh Produce celery, stalk(s) (small diced)
  • 4 Peak Fresh Produce carrot(s) (small diced)
  • 8 slices Ridgecrest bacon, apple wood-smoked (small diced)
  • 6 oz. oil, vegetable
  • 8 oz. flour, all-purpose
  • 8 oz. flour, all-purpose
  • 1 gallon lobster stock (heated)
  • 1 Tbsp. Burst™ Thyme, dry
  • 1 tsp. Burst ™ oregano, dried
  • 1 tsp. Burst ™ oregano, dried
  • 3 pounds corn, whole kernel frozen
  • 12 potato(es), red bliss (small diced, steamed and shocked)
  • 1 quart West Creek Half & Half
  • Salt and Pepper (to taste)
  • 3/4 ounce per cup Bay Winds Lobster Meat (1 1/4 ounce per bowl)
  • 1/2 tsp. Peak Fresh Produce Onion(s), green (per bowl)

INSTRUCTIONS

In a pre-heated heavy braising pot, pour in vegetable oil and bacon and cook until fat is rendered from bacon. Add onions, carrots and celery, and cook until tender. Add herbs and simmer for an additional 1-2 minutes. Add flour to form a pan roux and cook over low heat, approximately 4-5 minutes. Add lobster stock a little at a time, whipping constantly until all is incorporated and base is thick. Reserve until ready to serve. When ready, place lobster meat in bottom of a hot cup or bowl (reserve a claw meat section for garnish). Pour pre-heated soup in cup or bowl. Place reserved lobster claw section on top, sprinkle with scallions and place herb sprig on top. Once base is thickened, add half and half, corn and potatoes, adjust seasoning with salt and pepper. Remove from heat and cool in ice bath.