Lobster & Corn Chowder
The trick to making this healthy lobster chowder recipe have tons of rich flavor is to start with great fish stock. (The best is often in the freezer case at the supermarket.) Then cook the lobsters in the stock to intensify its flavor. There is no flour added in this healthy soup, so it's lighter than a typical creamy chowder--plus it's gluten-free.
Ingredients
- 4 cups fish stock, seafood broth or fish broth
- 4 cups water
- 2 1 1/4- to 1 1/2-pound live lobsters
- 1 tablespoon butter
- 1 tablespoon extra-virgin olive oil
- 3 small or 2 large leeks, white and pale green parts only, halved lengthwise, rinsed and thinly sliced
- 2 large waxy potatoes, such as yukon gold, peeled and cut into 1/2-inch cubes
- 3 large ears fresh corn, husked, or 3 cups frozen corn kernels
- 1 cup heavy cream or half-and-half
- ½ cup minced fresh chives, divided
- ¾ teaspoon ground pepper
- ½ teaspoon salt