¾ cup smoked bacon, diced
⅓ cup lobster butter
½ cup onions, diced
½ cup leeks, white and pale green parts only, chopped
¼ cup celery, diced
¼ cup flour
1 ½ cups lobster stock
2 cups corn kernels, all white or white and yellow, from 3 or 4 ears
1 ½ cups half & half
¾ cup fresh sea (not bay) scallops, halved and then each half quartered
Celery leaves, chopped, as garnish if desired
Its a good idea at this point to prep your stock and scallops & strip your corn cobs too. Using a sharp knife and a low bowl or pot, stand an ear of corn on its end and slice the kernels away from the cob. Repeat with remaining ears until all have been stripped and you have 2 cups of kernels.
A quick note here is to not do as I once did and think ‘If ¾ of a cup of scallops is good, then 1 ½ cups of scallops will be better”, because its not. Each ingredient works in concert with the other. Too much of one thing, no matter how yummy, will through the whole recipe off.
Using a small bowl or 2 cup Pyrex meaning cup, warm 1 ½ cups of water and 1 ½ teaspoons of BTB Lobster Base in the microwave or on the stovetop for 90 seconds or until lightly heated and mix well.
Add the lobster butter to the bacon pot over medium low heat and after it has melted, add the vegetables and sauté until translucent, but not brown. Make sure you scrape up the browned bits from the bacon as you stir the vegetables.Add the flour and stir to incorporate. Make sure you stir the roux for at least a minute or two to get rid of the starchy flavor, a wooden spatula works best for scraping the bottom and making sure nothing browns up.
Next add your heated lobster stock and stir until thickened, about 2 minutes.
The amount of salt added to a meal is the about the most personal thing you can do to it, so I usually go light and let folks adjust the meal at the table.
I have actually been to a few restaurants where the won’t even put salt and pepper on the table because in the chef’s estimation, the meal is served perfectly seasoned. To me that is the height of arrogance as everyone’s taste buds are different, but I digress, lets finish up.
See, I told you it looks/sounds/tastes amazing. As always. Go get your own C&SC (Corn and Scallop Chowder) fixin’s and come back and let us know in the comments how it went.