Corn Chowder with Lobster

I bought three dozen ears of corn this week from the local farm market here in Byron Center, Kapteyn’s Farm.  My mom always bought her corn on the cob from Kapteyn’s and so do I.  This week I took my boys and they had so much fun helping me.  I cooked up two and a half dozen and froze it for this coming winter.  With the remaining half dozen I made corn chowder.  I was going to make lobster cakes to eat with it, but ran out of time, so I actually threw the lobster into the chowder.  It turned out quite yummy and I will definitely make it again this winter.

Corn Chowder with Lobster:

6 ears corn cooked and cut off the cob

1 onion chopped

1 can mushrooms

1 jalapeno pepper finely chopped

3 lobster tails cooked and meat pulled off

2 cups chicken or vegetable stock

2 cups heavy whipping cream

1/2 cup milk

1 teaspoon pepper

1 teaspoon lawry’s salt

3 T. corn meal

3 T. water

Melt 2 tablespoons of butter in a large skillet.  Cook onions, mushrooms and pepper until soft.  Add corn and stir well.  Cook for another five minutes.  In a large saucepan, mix stock, heavy cream, milk, salt, pepper and lobster meat.  Add the corn mix.  Stir well.  Make a slurry with the corn meal and water.  Add to the soup.  Stir well.  Bring to a boil.  Reduce heat to low and simmer for 45 minutes.  Serve with fresh bread.

Of course, I forgot to take a picture of the finished product!  I did get one of the boys getting ready to eat.  Enjoy.