Corn Chowder
Standard
Upgraded
Elevated
A luxurious corn chowder featuring sweet corn, succulent lobster meat, and a hint of saffron. This recipe utilizes a corn puree for a silky smooth texture.
2 tbsp
Olive oil
1
Shallot-finely diced
1
Fennel bulb-finely diced, fronds reserved
4 cups
Fish stock
4 cups
Fresh corn kernels (from about 6 ears)
See all 13 ingredients ↓
🍳 Start Cooking
Standard
Upgraded
Elevated
A luxurious corn chowder featuring sweet corn, succulent lobster meat, and a hint of saffron. This recipe utilizes a corn puree for a silky smooth texture.
🍳 Start Cooking
Instructions
Ingredients
Notes
Instructions
Bloom all Seasoning Saffron threads in 2 tablespoons of warm Fish stock.
In a large pot, heat all Base Olive oil over medium heat. Add all Base Shallot and all Base Fennel and cook until softened, about 5-7 minutes.
Pour in remaining all Base Fish stock and bring to a simmer. Add all Corn kernels and cook for 5 minutes.
Remove from heat and carefully blend about 2 cups of the soup until smooth. Return to the pot.
Stir in all Corn puree, all Dairy Heavy cream, and the saffron-infused stock. Heat gently, but do not boil.
Whisk in all Dairy Butter, one cube at a time, until emulsified and the soup is velvety smooth.
Gently fold in all Seafood Lobster meat. Season with all Seasoning Salt and all Seasoning White pepper to taste.
Serve immediately, garnished with all Garnish Fennel fronds.
2 tbsp
30 mL
Olive oil
1
1 medium
Shallot-finely diced
1
1 medium
Fennel bulb-finely diced, fronds reserved
4 cups
950 mL
Fish stock
4 cups
950 mL
Fresh corn kernels (from about 6 ears)
1/4 cup
60 mL
Corn puree (made from 1 cup of corn kernels and stock)
1/2 cup
120 mL
Heavy cream
2 tbsp
30 mL
Butter-cold, cubed
8 oz
225 g
Lobster meat-cooked, chopped
1/4 tsp
1.25 mL
Saffron threads
Salt
to taste
White pepper
to taste
Fennel fronds
as needed
Equipment
Large pot
Immersion blender or regular blender
Cutting board
Knife
2 tbsp
30 mL
Olive oil
1
1 medium
Shallot-finely diced
1
1 medium
Fennel bulb-finely diced, fronds reserved
4 cups
950 mL
Fish stock
4 cups
950 mL
Fresh corn kernels (from about 6 ears)
1/4 cup
60 mL
Corn puree (made from 1 cup of corn kernels and stock)
1/2 cup
120 mL
Heavy cream
2 tbsp
30 mL
Butter-cold, cubed
8 oz
225 g
Lobster meat-cooked, chopped
1/4 tsp
1.25 mL
Saffron threads
Salt
to taste
White pepper
to taste
Fennel fronds
as needed
Instructions
Bloom all Seasoning Saffron threads in 2 tablespoons of warm Fish stock.
In a large pot, heat all Base Olive oil over medium heat. Add all Base Shallot and all Base Fennel and cook until softened, about 5-7 minutes.
Pour in remaining all Base Fish stock and bring to a simmer. Add all Corn kernels and cook for 5 minutes.
Remove from heat and carefully blend about 2 cups of the soup until smooth. Return to the pot.
Stir in all Corn puree, all Dairy Heavy cream, and the saffron-infused stock. Heat gently, but do not boil.
Whisk in all Dairy Butter, one cube at a time, until emulsified and the soup is velvety smooth.
Gently fold in all Seafood Lobster meat. Season with all Seasoning Salt and all Seasoning White pepper to taste.
Serve immediately, garnished with all Garnish Fennel fronds.
Nutrition per serving
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