New England Creamed Corn And Charred Lobster Chowder With Summer Truffles Recipes

NEW ENGLAND CLAM AND CORN CHOWDER WITH HERBS

Steps:

• Cook bacon in large saucepan over medium heat until crisp. Transfer bacon to paper towels to drain. Pour out all but 3 tablespoons drippings from pan. Add next 4 ingredients to pan; sprinkle with salt and pepper. Sauté until vegetables are crisp-tender, about 5 minutes. Sprinkle flour over; stir 1 to 2 minutes. Gradually add milk to pan, stirring constantly. Bring to boil; reduce heat to medium and cook until slightly thickened, stirring often, about 5 minutes. Add potatoes, clams with juice, and drained corn. Bring to boil; reduce heat to medium-low and simmer until potatoes are tender, stirring often, about 10 minutes. Season to taste with salt and pepper.
• Divide soup among bowls, sprinkle with bacon and parsley, and serve.

CREAMLESS CREAMED CORN CHOWDER WITH LOBSTER AND SUMMER VEGETABLES

Steps:

• Add peas, asparagus, potatoes, tomatoes, and lobster chunks to "Creamless" creamed corn. Simmer gently. Garnish with chopped chives.
• Grate 5 ears of corn into a bowl. Press the grated corn through a fine sieve reserving the "milk" and discarding the grated corn and the cobs. Cut the kernels from the remaining ears of corn. Combine the cut corn, water, and salt and pepper in a medium pan. Cover the pan and steam, stirring once or twice, until the corn is tender, about 5 minutes. Set the corn aside. Stirring constantly, bring the corn "milk" to a simmer over medium saucepan. Reduce the heat to medium low and cook, continuing to stir, until the "milk" thickens, about 3 minutes. Add the cooked corn, salt and pepper and cook until the corn is heated through. Serve warm.

NEW ENGLAND LOBSTER AND CORN CHOWDER

Steps:

• Heat the oil in a heavy 4-quart saucepan over med-high heat.
• Add the onion; cook, stirring, until it begins to soften, 2-3 minutes.
• Add in the potato, corn, and thyme; stir in the broth and water; bring to a boil.
• Decrease heat to med-low; cover the saucepan and simmer until the potato is tender when pierced with a sharp knife, about 20 minutes.
• Remove the thyme sprigs.
• Stir in the buttermilk and lobster meat; cook until the lobster is heated through, 5-7 minutes.
• Season to taste with salt and pepper; garnish each serving with parsley and serve.

NEW ENGLAND LOBSTER CHOWDER

Steps:

• Cook the onion in the fat until translucent and lightly golden.
• Strain and reserve the fat, discarding the onion.
• To two tablespoons of the fat, add the crushed soda crackers.
• Add the hot milk gradually, stirring constantly until smooth; add lobster and heat in the top of a double boiler for 20 minutes.
• Add seasonings to taste, the remainder of the strained fat and the hot cream.
• Serve with chowder crackers.