Thursday, November 4, 2010

food for thought: "baby lobster" corn chowda

One of the best things about Fall is soup..

this week's soup was super delish! I had "baby lobster" (aka, craw fish) on hand, so I figured it would be a tasty substitute for crab. I was not mistaken. The following recipe came from an old Country Home, September 2001. I of course tweaked the recipe a bit :)

  • 1 small onion, finely chopped

  • 1 T butter

  • 1/2 lb. potatoes, of your liking. I used fingerling, unpeeled.

  • 3 C frozen corn

  • 1 large clove garlic, minced

  • 1/4 tsp. dried thyme

  • 1/4 C dry white wine

  • 4 C chicken broth

  • 1 bay leaf

  • 2 C "baby lobster", lobster or crab

  • 1/2 C half n half

  • 1/2 C roasted green chilies or poblanos

In large saucepan, melt butter and saute onions over med. heat until tender. Add potatoes, corn, garlic, thyme and cook for 2 minutes, stirring constantly.

Add wine; bring to a boil. Cook and stir over med. heat until most of the liquid has evaporated. Add broth and bay leaf. Bring to a boil; reduce heat. Simmer uncovered for 20 min. or until potatoes are just tender. Remove from heat; allow soup to cool slightly.

Remove and discard bay leaf. Using a hand blender, partially blend the soup for about 30 seconds or blend half the soup in a blender and return to saucepan. Add the meat, cream and chilies. Cook and stir over med. heat until heated through, about 3 min. Season to taste with S & P. Can also top with cilantro.


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