*  Exported from  MasterCook  *
 
                      Lobster And Roasted Corn Chowder
 
 Recipe By     : Key Gourmet CD Rom
 Serving Size  : 12   Preparation Time :0:00
 Categories    : Soups & Stews
 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
    1                    live Maine lobster (21 lb)
    4                    strips bacon -- fine dice
      1/2  medium        onion -- fine dice
      1/4  medium        green pepper -- fine dice
      1/4  medium        red pepper -- fine dice
      1/4  medium        yellow pepper -- fine dice
      1/4  small         jalapeno pepper -- fine dice
      1/2  stalk         celery -- fine dice
      1/2  medium        carrot -- fine dice
      1/2  cup           diced green chilies -- canned
      1/4  pound         unsalted butter
      1/2  cup           all purpose flour
    6      cups          lobster stock
    1      tablespoon    tomato paste
    1      cup           corn -- cut off the cob
    1      cup           cream style corn
    1      small         smoked hamhock
    2      medium        baking potatoes -- peeled and cut into
                          -- chunks
    1      bunch         cilantro -- fine chop
    2      stalks        green onions -- fine bias cut
    2      cups          heavy whipping cream
    1      teaspoon      Lenard’s southwestern seasoning blend
      1/2                lemon juice
                         Salt and ground black pepper -- to taste
 
 Steam lobster 17 minutes, let cool and remove from shell.  Save shells to make 
 lobster stock if desired.  Saute bacon until crispy in sauce or small stock pot
 .  Add:  onions; green, red, yellow and jalapeno peppers; celery and carrots, c
 ook until soft.  Add:  tomato paste and green chilies.  Add: lobster base, if t
 hat is your choice over stock.  Cook 3 mintues stirring constantly over medium 
 heat.  Add: 1/2 of the unsalted butter and cook until melted.  Add: flour and c
 ook 3 more minutes.  Roast corn kernals in an oven on a baking sheet or other f
 lat pan until slightly browned and add to chowder. Add:  cream style corn; sout
 hwestern seasoning and smoked hamhocks.  Add: stock or water, if using base.  C
 ook for 1/2 hour keeping at a slow boil, stirring constantly.  Add: potatoes an
 d cook for another 15 minutes.  If too thick add more stock or water to desired
  consistency.  Add: green onions; cilantro and lemon juice.  Slowly Whisk in cr
 eam and the remaining butter until melted. !
 !
  Season with salt and black pepper to taste.  Serves 12 people.
 
  The Phoenician
 
 busted by sooz
 
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