Hows your day going so far? Mine is hectic to say the least as I prep for not one, but two, blog tours next week. The wonderful people at Goddessfish Promotions are handling the tour for The Muse. Ive arranged my own tour for Home is Where The Hunk is. Both blog tours offer a Rafflecopter draw for gift cards and a beautiful reader coffee mug! Ill post the stops each morning and would love some visitors. The next thing on my agenda ... coffee and then grocery shopping. When youre powering your way through promo, you need all the coffee and chocolate and homemade soup you can get. Speaking of homemade soup, heres my recipe for lobster chowder. Its definitely, one of the most decadent things Ive ever made (kind of like The Muse ... naughty but nice). Lobster Corn Chowder 3 (1½-pound) Cooked lobsters, cracked and split 3 Ears corn Stock 6 Tablespoons unsalted butter 1 Cup chopped yellow onion 1/4 Cup cream sherry 1 Teaspoon sweet paprika {I used “regular” paprika, because that’s what I had} 4 Cups whole milk 2 Cups heavy cream 1 Cup dry white wine Soup 1 Tablespoon olive oil 1/4 Pound bacon {diced into large pieces} 2 Cups unpeeled Yukon gold potatoes {diced into large pieces} 1 1/2 Cups chopped yellow onions (2 onions) 2 Cups diced celery (3-4 stalks) 1 Tablespoon salt 1 Teaspoon ground black pepper 2 Teaspoons fresh chives {chopped} 1/4 Cup cream sherry Directions Remove the meat from the lobsters. Cut the meat into large cubes and place them in a bowl. Cover and refrigerate. Save the lobster shells and all the juices that have collected. {Set aside.} Cut the corn kernels from the cobs and save in a bowl. {Set aside.} Save the cobs. To start the stock, melt the butter in a large stockpot or Dutch oven. Add the chopped onion, cook over medium-low heat for 7 minutes {until translucent but not browned} stirring occasionally. Add the sherry and paprika and cook for 1 minute. Add the milk, cream, wine, lobster shells and their juices and corncobs. Bring to a simmer. Partially cover the pot and simmer the stock over the lowest heat for 30 minutes. {If you are worried that the heat is still too hot, you can partially remove the pot from the heat.} While the stock is simmering, heat the oil in a separate large pot. Cook the bacon for 4 to 5 minutes over medium-low heat {until browned and crisp}. Remove with a slotted spoon and reserve. Add the potatoes, onions, celery, corn kernels, salt, and pepper to the same pot and saute for 5 minutes. {Stir occasionally} When the stock is ready, remove the pieces of lobster shell and the corncobs with tongs and discard. Place a strainer over the soup pot and carefully pour the stock into the pot with the potatoes, corn, celery etc. Simmer over low heat for 15 minutes, until the potatoes are tender. Add the cooked lobster, bacon, chives and the sherry and season to taste. Heat gently and serve hot with a garnish of additional chives {chopped}.
Posted on: Sat, 25 Oct 2014 13:18:47 +0000
Trending Topics
Recently Viewed Topics
© 2015