Late Summer Corn and Lobster French Onion Chowder with Gruyere Toasties
If lobster is too expensive try swapping in shrimp or just leave the lobster out. The soup is delicious and cozy either way. Both wine and beer work, but beer adds a little more of a hearty flavor. I have used both and find I think I like the beer better.
If lobster is too expensive try swapping in shrimp or just leave the lobster out. The soup is delicious and cozy either way. Both wine and beer work, but beer adds a little more of a hearty flavor. I have used both and find I think I like the beer better.
- salt and pepper
- 2 tablespoons butter
- 2 sprigs fresh thyme
- 4 tablespoons flour
- 2 1/2 cups chicken broth
- 3-4 ounce lobster tails * (8 optional)
- 4 slices thick cut bacon (chopped)
- 2 sweet onions (thinly sliced)
- 2 cloves garlic (minced or grated)
- 1 1/2 cups white wine or beer * (12 ounces)
- 4 ears fresh corn (kernels removed)
- 1 cup heavy cream or half and half
- 1/2 a lemon (juiced)
- 1/4 cup fresh basil or parsley (chopped (i used basil))
- 1 french baguette (sliced)
- 4 ounce gruyere cheese (shredded)
- Carbohydrate 44.540924968313 g
- Cholesterol 2687.06625002616 mg
- Fat 572.94184250987 g
- Fiber 0.224 g
- Protein 575.609147500103 g
- Saturated Fat 201.572635339584 g
- Serving Size 1 1 recipe (3496g)
- Sodium 2474.37123965342 mg
- Sugar 44.316924968313 g
- Trans Fat 45.4151058340242 g
- Calories 7765 calories
Step-by-step
- Bring a large pot of lightly salted water to a boil. Once boiling drop in your lobster tails. Boil for 5-10 minutes or until your tails turn bright red (it only took mine about 6 minutes). Drain the water and allow the tails to cool.
- Heat a medium-sized pot over medium heat. Add the bacon and cook until crispy. Remove bacon from the pan and set aside on a paper towel to drain.
- To the pot add the butter, onions, thyme and 1/4 teaspoon each of salt and pepper. Cook, stirring constantly, until the onions begin to soften, about 5 minutes.
- Continue cooking and scraping the browned bits off the bottom of the pan frequently, until the onions are golden brown, about 20 minutes. Once the onions are caramelized, add the flour and garlic. Stir the flour with the onions to make a roux, cook about 1 minute. Slowly pour in the wine and chicken broth. Add the corn.
- Bring the soup to a boil, then cover and simmer for 10 minutes.
- Meanwhile cut down the back and front of the lobster and pull the meat away from the shell. Dice or shred the lobster meat.
- After the soup has simmered about 10 minutes add the cream and simmer another 5 minutes. Squeeze half a lemon over the soup, season with salt and pepper. Stir in the lobster and fresh basil.
- Preheat the the broiler to high.
- Ladle the soup into oven safe soup crocks. Top with a slice or two from the french baguette and a handful of shredded gruyere cheese. Place under the broiler for 30 seconds to 1 minutes (WATCH CLOSE!!).
- Garnish with bacon. Eat hot. Enjoy!!
A Late Summer Treat: Corn and Lobster French Onion Chowder
As a busy working mom, finding time to cook a delicious and comforting meal can feel like a Herculean task. Weekends often fly by in a blur of errands and family time, leaving little opportunity for elaborate culinary adventures. But sometimes, a simple yet elegant recipe can be the perfect antidote to the week's exhaustion. This Late Summer Corn and Lobster French Onion Chowder, with its rich flavors and satisfying textures, is just that kind of dish. It's surprisingly easy to make, even on a busy weeknight, and the results are incredibly rewarding.
The beauty of this chowder lies in its adaptability. Lobster might seem like a luxurious ingredient, but don't let that intimidate you. This recipe works wonderfully with shrimp, or even without seafood entirely. The creamy corn base, infused with the deep sweetness of caramelized onions, is delicious on its own. I’ve experimented with both white wine and beer in this recipe – both impart a wonderful depth of flavor; I personally find that the beer adds a richer, heartier quality to the overall taste but a crisp white wine is a delightful alternative.
The process itself is a calming ritual. The gentle sizzle of bacon, the fragrant caramelization of onions, the slow simmer of the corn – it’s a meditative experience that allows you to disconnect from the day's stresses and focus on the simple pleasure of creating something delicious. And the final product? A bowl of golden, creamy goodness, topped with crispy bacon and melted Gruyère cheese. It's the perfect combination of rustic charm and refined elegance. It’s the type of dish that makes you feel nurtured, both in body and soul.
One of the things I love about this recipe is its versatility. It's perfect for a cozy weeknight dinner, a casual gathering with friends, or even a special occasion. The combination of sweet corn, savory onions, and succulent lobster (or shrimp!) is sure to please everyone. And the Gruyere toasties add a touch of sophistication that elevates the dish from simple comfort food to something truly special.
Beyond the Recipe:
This chowder is more than just a meal; it's an experience. It's a chance to slow down, connect with the ingredients, and create something beautiful. It’s a reminder to myself that even amidst the chaos of everyday life, there’s always time to nurture myself and my loved ones with delicious, wholesome food. The simple act of preparing this dish, from chopping the onions to carefully broiling the Gruyère, feels incredibly therapeutic. And sharing the final product with family or friends? That’s the ultimate reward.
So, the next time you’re feeling overwhelmed or in need of a little comfort, try this recipe. It's a culinary hug in a bowl, and I guarantee it will leave you feeling warm, satisfied, and ready to tackle whatever comes next.
Tips and Variations:
- Spice it up: Add a pinch of red pepper flakes for a touch of heat.
- Add some veggies: Throw in some diced potatoes or carrots for extra heartiness.
- Make it vegetarian: Omit the lobster or shrimp and add some extra vegetables like mushrooms or zucchini.
- Use different cheese: Feel free to experiment with other cheeses, such as Parmesan or Fontina.
This chowder is a testament to the power of simple ingredients and careful preparation. It's a recipe that I will cherish and revisit time and time again, and I hope you will too.
