~Lobster Corn Chowder~
~Lobster Corn Chowder~

Hey everyone, I hope you are having an incredible day today. Today, we’re going to make a distinctive dish, ~lobster corn chowder~. It is one of my favorites food recipes. For mine, I will make it a bit tasty. This will be really delicious.

~Lobster Corn Chowder~ is one of the most favored of recent trending meals in the world. It’s easy, it’s quick, it tastes yummy. It is appreciated by millions daily. ~Lobster Corn Chowder~ is something that I have loved my whole life. They are nice and they look fantastic.

To get started with this recipe, we have to first prepare a few components. You can have ~lobster corn chowder~ using 19 ingredients and 4 steps. Here is how you can achieve that.

The ingredients needed to make ~Lobster Corn Chowder~:
  1. Get 1 packages diced panchetta
  2. Get 4 cup milk
  3. Get 1 cup heavy cream
  4. Prepare 1/4 cup cooking sherry
  5. Take 3 cooked & chopped lobster tails
  6. Get 4 diced red potatoes
  7. Get 4 celery stalks
  8. Prepare 1 packages frozen corn
  9. Prepare 1/2 purple onion
  10. Get 1/2 tsp red jalapeno in jar
  11. Make ready 1/3 cup diced chives
  12. Take 1 tsp kosher salt
  13. Prepare 1 tsp pepper
  14. Get 1 tsp old bay seasonings
  15. Take 1 pinch red chili flakes
  16. Prepare 1/2 cup butter
  17. Get 1/2 cup flour
  18. Prepare 1 bayleaf
  19. Get 1 cup lobster stock
Steps to make ~Lobster Corn Chowder~:
  1. start by cooking your lobster tails in boiling water for 6 minutes take out of water & add to a ice bath. Once cooled take out meat dice and set aside. Save water you will be using as your stock
  2. now dice all veggies set aside.
  3. in a stock pan add butter, celery & onion cook for about 2 minutes on med high heat, add all seasonings add flour & make your rue.cook down 2 more minutes add all liquids,Strain your lobster stock into pot with potatoes and cook for about 20 minutes till potatoes are tender
  4. once potatoes are tender add frozen corn & lobster in & cook another 6-7 minutes top with chives

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