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<blockquote data-quote="moreluck" data-source="post: 2894838" data-attributes="member: 1246"><p>Corn & Lobster Chowder</p><p><span style="font-size: 12px"><strong>Ingredients</strong></span></p><ul> <li data-xf-list-type="ul">3 oz. clarified butter</li> <li data-xf-list-type="ul">2 oz. onions, fine dice</li> <li data-xf-list-type="ul">2 oz. celery, fine dice</li> <li data-xf-list-type="ul">12 oz. fresh corn, removed from cob</li> <li data-xf-list-type="ul">2 oz. flour</li> <li data-xf-list-type="ul">2 cups chicken stock</li> <li data-xf-list-type="ul">8 oz. red potatoes, skin on, cubed</li> <li data-xf-list-type="ul">8 oz. fresh lobster meat, medium dice 8 oz.</li> <li data-xf-list-type="ul">1.5 cups heavy cream</li> <li data-xf-list-type="ul">1/4 tsp. white pepper</li> <li data-xf-list-type="ul">1 tsp. salt</li> <li data-xf-list-type="ul">1 bay leaf</li> <li data-xf-list-type="ul">1/2 tsp. thyme leaf</li> <li data-xf-list-type="ul">1/4 cup red and green peppers, fine dice</li> </ul><p></p><p><span style="font-size: 12px"><strong>Directions</strong></span></p><p>Recipe from the York Harbor Inn Kitchen – as featured in <em>Gourmet Magazine</em></p><p>Gerald Bonsey, CEC, York Harbor Inn Executive Chef</p><p></p><p><strong><em>Yield: 2 quarts (8 oz. servings)</em></strong></p><p></p><p>Combine onions, celery and clarified butter in a 6 qt. saucepan and sauté until tender.</p><p>Stir in corn, sauté on medium-high heat until corn is cooked.</p><p>Add flour, cook for 1 minute while stirring constantly.</p><p>Add chicken stock, spices, red and green pepper and heavy cream, and whisk to blend.</p><p>Gently bring to a boil stirring occasionally</p></blockquote><p></p>
[QUOTE="moreluck, post: 2894838, member: 1246"] Corn & Lobster Chowder [SIZE=3][B]Ingredients[/B][/SIZE] [LIST] [*]3 oz. clarified butter [*]2 oz. onions, fine dice [*]2 oz. celery, fine dice [*]12 oz. fresh corn, removed from cob [*]2 oz. flour [*]2 cups chicken stock [*]8 oz. red potatoes, skin on, cubed [*]8 oz. fresh lobster meat, medium dice 8 oz. [*]1.5 cups heavy cream [*]1/4 tsp. white pepper [*]1 tsp. salt [*]1 bay leaf [*]1/2 tsp. thyme leaf [*]1/4 cup red and green peppers, fine dice [/LIST] [SIZE=3][B]Directions[/B][/SIZE] Recipe from the York Harbor Inn Kitchen – as featured in [I]Gourmet Magazine[/I] Gerald Bonsey, CEC, York Harbor Inn Executive Chef [B][I]Yield: 2 quarts (8 oz. servings)[/I][/B] Combine onions, celery and clarified butter in a 6 qt. saucepan and sauté until tender. Stir in corn, sauté on medium-high heat until corn is cooked. Add flour, cook for 1 minute while stirring constantly. Add chicken stock, spices, red and green pepper and heavy cream, and whisk to blend. Gently bring to a boil stirring occasionally [/QUOTE]
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