I know that it is warm and sunny here, but I had to post this chowder. It is not heavy and rich, but is somehow light and fresh and so full of flavor- perfect for the Spring days that are sunny and warm and give way to chilly evenings. Or chilly weekends, like we have coming our way here in Seattle. (Oh mother nature, you are such a tease!)

Corn, Sweet Potato and Lobster Chowder

I actually have lobster on sale at my local grocery store, so I had to take advantage, right? Plus, they killed them for me. I can’t do it. I have never been able to. Have I ever told you that even when I cook clams, I throw them in the pot and run screaming from the room? (There are a lot of unpleasant stories I could tell you from culinary school- I am traumatized).

Uh, I usually prefer to get the already dead lobster tails to be honest with you- but however adventurous you are feeling can dictate how you do this. Shrimp are also a great option is lobster is hard for you to get a hold of. Just try to keep the shells in as large of pieces as possible (like I try to keep them in one piece each) so that they are easy to pull out when you are done cooking the soup.

Corn, Sweet Potato and Lobster Chowder

I found that the sweet potatoes really compliment the natural sweetness of the shellfish and the corn. It’s a really naturally sweet trio of flavors that is just wonderful. But that is also why I like to add a lot of onion and a little heat. Plus there is some added coconut milk for creaminess and a smoothness. Overall, this chowder is out of this world- I totally recommend a big old pot of this for your family this week!

Corn, Sweet Potato and Lobster Chowder

In a large heavy pot, heat the olive oil over medium heat. Add the onion, chili, celery and bell pepper to the pot and sweat 7 minutes.
Add the lobster shells or shrimp shells and sweat another 5 minutes.

Corn, Sweet Potato and Lobster Chowder

Add the white wine and stir any caramelized bits up from the bottom of the pot. Add the broth and stir.

Corn, Sweet Potato and Lobster Chowder

Add the sweet potatoes and the water and red pepper.

Corn, Sweet Potato and Lobster Chowder

Add the green onions.

Corn, Sweet Potato and Lobster Chowder

Add the fresh corn and add the lid to the pot. Reduce the heat to low and simmer for 20-25 minutes.

Corn, Sweet Potato and Lobster Chowder

Add the coconut milk to the soup and simmer another 5 minutes. Remove the shells from the pot.
Corn, Sweet Potato and Lobster Chowder

Using a stick blender, puree just for a few pulses, so that you maybe roughly puree about 1/4 of the soup- just enough to add some smoother texture to the soup.
Season to taste with kosher salt.

Add the lobster meat, cut into bite sized pieces, or the shrimp and cook for a few minutes until the meat has just turned pinkish and opaque.
Garnish with fresh chives and serve hot.

Corn, Sweet Potato and Lobster Chowder

Recipe: Corn, Sweet Potato and Lobster Chowder

Ingredients

  • 1/8 cup olive oil
  • 1 large yellow onion, finely chopped
  • 1 red chili, minced
  • 8 stalks celery, finely chopped
  • 1 yellow bell pepper, finely chopped
  • 1 cup white wine
  • 4 cups chicken stock
  • 6 ears fresh corn
  • 1 large sweet potato, peeled and finely chopped
  • 4 cups water
  • 1 teaspoon red pepper flakes
  • 5 green onions, finely sliced
  • Kosher salt
  • 1 cup coconut milk
  • chives for garnish
  • 2 lobster (OR 1 pound shrimp in shells). Remove the meat and reserve the shells.

Instructions

  1. In a large heavy pot, heat the olive oil over medium heat. Add the onion, chili, celery and bell pepper to the pot and sweat 7 minutes.
  2. Add the lobster shells or shrimp shells and sweat another 5 minutes.
  3. Add the white wine and stir any caramelized bits up from the bottom of the pot. Add the broth and stir.
  4. Add the sweet potatoes and the water and red pepper.
  5. Add the green onions.
  6. Add the fresh corn and add the lid to the pot. Reduce the heat to low and simmer for 20-25 minutes.
  7. Add the coconut milk to the soup and simmer another 5 minutes. Remove the shells from the pot.
  8. Using a stick blender, puree just for a few pulses, so that you maybe roughly puree about 1/4 of the soup- just enough to add some smoother texture to the soup.
  9. Season to taste with kosher salt.
  10. Add the lobster meat, cut into bite sized pieces, or the shrimp and cook for a few minutes until the meat has just turned pinkish and opaque.
  11. Garnish with fresh chives and serve hot.

Preparation time: 20 minute(s)

Cooking time: 45 minute(s)

Number of servings (yield): 8

Print Recipe  
Corn, Sweet Potato and Lobster Chowder

I know that it is warm and sunny here, but I had to post this chowder. It is not heavy and rich, but is somehow light and fresh and so full of flavor- perfect for the Spring days that are sunny and warm and give way to chilly evenings. Or chilly weekends, like we have coming our way here in Seattle. (Oh mother nature, you are such a tease!)

Corn, Sweet Potato and Lobster Chowder

I actually have lobster on sale at my local grocery store, so I had to take advantage, right? Plus, they killed them for me. I can’t do it. I have never been able to. Have I ever told you that even when I cook clams, I throw them in the pot and run screaming from the room? (There are a lot of unpleasant stories I could tell you from culinary school- I am traumatized).

Uh, I usually prefer to get the already dead lobster tails to be honest with you- but however adventurous you are feeling can dictate how you do this. Shrimp are also a great option is lobster is hard for you to get a hold of. Just try to keep the shells in as large of pieces as possible (like I try to keep them in one piece each) so that they are easy to pull out when you are done cooking the soup.

Corn, Sweet Potato and Lobster Chowder

I found that the sweet potatoes really compliment the natural sweetness of the shellfish and the corn. It’s a really naturally sweet trio of flavors that is just wonderful. But that is also why I like to add a lot of onion and a little heat. Plus there is some added coconut milk for creaminess and a smoothness. Overall, this chowder is out of this world- I totally recommend a big old pot of this for your family this week!

Corn, Sweet Potato and Lobster Chowder

In a large heavy pot, heat the olive oil over medium heat. Add the onion, chili, celery and bell pepper to the pot and sweat 7 minutes.
Add the lobster shells or shrimp shells and sweat another 5 minutes.

Corn, Sweet Potato and Lobster Chowder

Add the white wine and stir any caramelized bits up from the bottom of the pot. Add the broth and stir.

Corn, Sweet Potato and Lobster Chowder

Add the sweet potatoes and the water and red pepper.

Corn, Sweet Potato and Lobster Chowder

Add the green onions.

Corn, Sweet Potato and Lobster Chowder

Add the fresh corn and add the lid to the pot. Reduce the heat to low and simmer for 20-25 minutes.

Corn, Sweet Potato and Lobster Chowder

Add the coconut milk to the soup and simmer another 5 minutes. Remove the shells from the pot.
Corn, Sweet Potato and Lobster Chowder

Using a stick blender, puree just for a few pulses, so that you maybe roughly puree about 1/4 of the soup- just enough to add some smoother texture to the soup.
Season to taste with kosher salt.

Add the lobster meat, cut into bite sized pieces, or the shrimp and cook for a few minutes until the meat has just turned pinkish and opaque.
Garnish with fresh chives and serve hot.

Corn, Sweet Potato and Lobster Chowder

Recipe: Corn, Sweet Potato and Lobster Chowder

Ingredients

  • 1/8 cup olive oil
  • 1 large yellow onion, finely chopped
  • 1 red chili, minced
  • 8 stalks celery, finely chopped
  • 1 yellow bell pepper, finely chopped
  • 1 cup white wine
  • 4 cups chicken stock
  • 6 ears fresh corn
  • 1 large sweet potato, peeled and finely chopped
  • 4 cups water
  • 1 teaspoon red pepper flakes
  • 5 green onions, finely sliced
  • Kosher salt
  • 1 cup coconut milk
  • chives for garnish
  • 2 lobster (OR 1 pound shrimp in shells). Remove the meat and reserve the shells.

Instructions

  1. In a large heavy pot, heat the olive oil over medium heat. Add the onion, chili, celery and bell pepper to the pot and sweat 7 minutes.
  2. Add the lobster shells or shrimp shells and sweat another 5 minutes.
  3. Add the white wine and stir any caramelized bits up from the bottom of the pot. Add the broth and stir.
  4. Add the sweet potatoes and the water and red pepper.
  5. Add the green onions.
  6. Add the fresh corn and add the lid to the pot. Reduce the heat to low and simmer for 20-25 minutes.
  7. Add the coconut milk to the soup and simmer another 5 minutes. Remove the shells from the pot.
  8. Using a stick blender, puree just for a few pulses, so that you maybe roughly puree about 1/4 of the soup- just enough to add some smoother texture to the soup.
  9. Season to taste with kosher salt.
  10. Add the lobster meat, cut into bite sized pieces, or the shrimp and cook for a few minutes until the meat has just turned pinkish and opaque.
  11. Garnish with fresh chives and serve hot.

Preparation time: 20 minute(s)

Cooking time: 45 minute(s)

Number of servings (yield): 8