Bobbys Lighter Corn Chowder Recipes

BOBBY'S LIGHTER CORN CHOWDER

Steps:

• Spray a large nonstick saucepan with nonstick spray and set over medium-high heat. Add the bacon and cook until browned, 2 - 3 minutes. Transfer the bacon to paper towels to drain.
• Add the onion and jalapeno to the saucepan. Cook, over medium-high heat, stirring occasionally, until the onion is tender, about 5 minutes. Stir in the flour; cook 1 minute. Add the broth, potatoes, and salt; bring to a boil. Reduce the heat and simmer, covered, until the potatoes are tender, about 12 minutes. Add the corn, milk, half-and half. Cook 1 minute. Remove from the heat. Stir in the cheese and cilantro; sprinkle with the bacon.

SIMPLE CORN CHOWDER

Steps:

• Coat a large saucepan with cooking spray. Add onion; cook and stir over medium heat for 4 minutes or until tender. Add 4 cups corn; cook and stir until corn is softened, about 5 minutes. Add 2 cups broth; bring to a boil. Reduce heat; cover and simmer for 10 minutes or until corn is tender. Cool slightly. , In a blender, process soup in batches until smooth; return all to the pan. Add the red pepper, rosemary, thyme, pepper, cayenne and remaining corn and broth; cook and stir for 10 minutes or until the corn is tender.

BOBBY FLAY'S LOBSTER AND GREEN CHILE CHOWDER WITH ROASTED CORN SALSA

Steps:

• Remove the claws from the lobsters. Carefully crack the claws, and remove the meat in one piece if you can. Remove the tail meat and chop it into 1-inch chunks. Set the lobster aside in the refrigerator. Coarsely chop the shells and reserve.
• Melt the butter in a large pot over medium-high heat. Add the onion and cook until soft, about 4 minutes. Add the garlic and cook for 30 seconds. Raise the heat to high, add the wine, lobster shells, and corncobs, and cook until the wine has completely reduced. Add the 4 cups lobster stock and bring to a boil. Reduce the heat and simmer for 15 minutes. Strain the broth into a bowl, discard the shells and corncobs, and return the broth to the pot.
• Add 1 cup of the roasted corn kernels and cook until the corn is just tender, 15 minutes. Transfer the soup to a blender, in batches, and puree until smooth. Strain into a clean saucepan and bring to a simmer. Stir in the remaining 1 cup roasted corn kernels, and the chiles, and cook for 5 minutes.
• Meanwhile, put the heavy cream in a medium saucepan, bring it to a simmer over medium heat, and cook until reduced by half, about 10 minutes.
• Add the reduced cream to the chowder and simmer for 5 minutes. If the chowder appears too thick, add additional stock or water to thin it slightly.
• Add the reserved chopped lobster meat, season with salt and pepper, and stir in the chopped cilantro. Ladle the chowder into bowls and top each one with a few tablespoons of the relish, a lobster claw, and a few fresh cilantro leaves.
• Combine the corn, poblano, onion, lime juice, honey, and oil in a medium bowl and season with salt and pepper. Let the relish sit at room temperature for at least 30 minutes to allow the flavors to meld.