Corn and Lobster Chowder |
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Ingredients
| 5 | 1 1/2-lb.
lobsters
| | 6 | bacon slices, diced
| | 3 | russet potatoes, peeled and cut into 1/4-inch pieces
| | 2 | cups
chopped onion
| | 1 | red bell pepper, seeded and chopped
| | 1 | green bell pepper, seeded and chopped
| | 6 | cups
chicken broth
| | 1 | cup
half-and-half
| | 1 1/2 | cups
frozen corn kernels, thawed
| | 1/4 | cup
chopped fresh parsley
| | 1/4 | tsp.
crushed red pepper flakes
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Directions- Steam lobsters in 1 inch of salted boiling water in large kettle or Dutch oven 8 to 10 minutes. Drain and cool.
- Remove meat from lobster shell, tail and claws and chop. Set aside.
- Cook bacon in large Dutch oven over medium-low heat 5 minutes or until done; drain. Add potatoes, onions and peppers, sautéing 5 minutes; add broth and bring to boiling over medium-high heat. Reduce heat and simmer 15 to 20 minutes or until potatoes are tender, stirring occasionally.
- Add half-and-half and corn; cook over low heat 10 minutes more. Add lobster, parsley and red pepper flakes; cook over medium-low heat 5 minutes. Serve immediately.
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