How to Make Ina’s Lobster Corn Chowder | Barefoot Contessa: Cook Like a Pro | Food Network

Subscribe ► http://foodtv.com/YouTube
Get the recipe ► https://foodtv.com/2GGv0og

The Barefoot Contessa is back, and this time she is teaching viewers how to cook like a pro. Ina Garten lifts the veil on all her entertaining tips, sharing techniques and professional strategies along with incredibly elegant and easy recipes.

Welcome to Food Network, where learning to cook is as simple as clicking play! Grab your apron and get ready to get cookin’ with some of the best chefs around the world. We’ll give you a behind-the-scenes look at our best shows, take you inside our favorite restaurant and be your resource in the kitchen to make sure every meal is a 10/10!

Lobster Corn Chowder
Recipe courtesy of Ina Garten
Total: 3 hr 45 min
Prep: 45 min
Inactive: 2 hr
Cook: 1 hr
Yield: 6 servings
Level: Intermediate

Ingredients

3 (1 1/2-pound) cooked lobsters, cracked and split
3 ears corn

For the stock:
6 tablespoons (3/4 stick) unsalted butter
1 cup chopped yellow onion
1/4 cup cream sherry
1 teaspoon sweet paprika
4 cups whole milk
2 cups heavy cream
1 cup dry white wine

For the soup:
1 tablespoon good olive oil
1/4 pound bacon, large-diced
2 cups large-diced unpeeled Yukon gold potatoes (2 medium)
1 1/2 cups chopped yellow onions (2 onions)
2 cups diced celery (3 to 4 stalks)
1 tablespoon kosher salt
1 teaspoon freshly ground black pepper
2 teaspoons chopped fresh chives
1/4 cup cream sherry

Directions

Remove the meat from the shells of the lobsters. Cut the meat into large cubes and place them in a bowl. Cover with plastic wrap and refrigerate. Reserve the shells and all the juices that collect. Cut the corn kernels from the cobs and set aside, reserving the cobs separately.

For the stock, melt the butter in a stockpot or Dutch oven large enough to hold all the lobster shells and corncobs. Add the onion and cook over medium-low heat for 7 minutes, until translucent but not browned, stirring occasionally. Add the sherry and paprika and cook for 1 minute. Add the milk, cream, wine, lobster shells and their juices, and corn cobs and bring to a simmer. Partially cover the pot and simmer the stock over the lowest heat for 30 minutes. (I move the pot halfway off the heat.)

Meanwhile, in another stockpot or Dutch oven, heat the oil and cook the bacon for 4 to 5 minutes over medium-low heat, until browned and crisp. Remove with a slotted spoon and reserve. Add the potatoes, onions, celery, corn kernels, salt, and pepper to the same pot and saute for 5 minutes. When the stock is ready, remove the largest pieces of lobster shell and the corn cobs with tongs and discard. Place a strainer over the soup pot and carefully pour the stock into the pot with the potatoes and corn. Simmer over low heat for 15 minutes, until the potatoes are tender. Add the cooked lobster, the chives and the sherry and season to taste. Heat gently and serve hot with a garnish of crisp bacon.

2008, Barefoot Contessa Back to Basics, All Rights Reserved

https://www.instagram.com/inagarten/
https://www.facebook.com/InaGarten/
Tweets by inagarten

Subscribe to our channel to fill up on the latest must-eat recipes, brilliant kitchen hacks and content from your favorite Food Network shows.

► FOOD NETWORK KITCHEN APP: http://foodtv.com/FNKApp
► WEBSITE: https://www.foodnetwork.com
► FULL EPISODES: https://watch.foodnetwork.com
► FACEBOOK: https://www.facebook.com/FoodNetwork
► INSTAGRAM: https://www.instagram.com/FoodNetwork
► TWITTER: https://twitter.com/FoodNetwork

#InaGarten #BarefootContessa #FoodNetwork #LobsterCornChowder

How to Make Ina’s Lobster Corn Chowder | Barefoot Contessa: Cook Like a Pro | Food Network

[Music]
first thing i want to do is make a big
pot of lobster corn chowder it’s kind of
corn chowder with the volume turned up
what i’ve done is i’ve gotten six cooked
lobsters i mean they’re
complicated enough to get the meat out
without having to deal with those big
pots of steaming water and screaming
lobsters
okay so that’s the meat from six
lobsters just gonna put it aside and
then put it in after i make the stock
the next thing is the corn can’t make
lobster corn chowder with that corn so
i’ve got five years of corn this is the
fifth
and what i’m going to do is i’m going to
cut the kernels right off the cob
and that’s pretty easy and i’m going to
use the shells of the lobsters and the
corn husks to make the stock
okay and in my big biggest pot you can
possibly find i have two cups of onions
that i’ve been sauteing and some butter
and olive oil just beginning to brown
so the first thing is
half a cup of cream sherry just has that
kind of sweetness that lobster and corn
have and it really is sort of classic
with
lobster soup
so delicious
and i’m going to add two teaspoons of
paprika which is basically ground red
pepper and just has wonderful flavor and
it also has great color
that’s one
and two and just cook that for about a
minute until it all blends together and
i love the smell of the onions and
sherry
okay next eight cups of milk
and four cups of cream
and two cups of white wine
remember always use a wine that you
would
drink you don’t want bad wine in your
stock you’ll have bad stock
okay and then the lobster shells and
corn just this entire thing’s going to
go in and it’s just going to flavor the
stock so beautifully
no spoon
this is why you need a big pot for it
and all the juices from the lobster
everything goes right in
lid on
30 minutes we’re gonna have great
stuff okay so i’ve got two tablespoons
of olive oil just heating away in the
pan i’m gonna put the bacon in
and what that’s gonna do is gonna render
some of the fat out of the bacon and
cook it
for about four to five minutes
okay i’m gonna take it all out with a
slotted spoon i’m gonna put the bacon
back into the soup later after it’s
cooked and it’ll still be crisp and
flavorful won’t sort of melt into the
soup
and then i’ve got all that wonderful
bacon fat that i can cook the vegetables
in how bad can that be
okay so i’m going to add all the
potatoes four cups of potatoes
lots of potatoes
three cups of onions
now get browned and caramelized flavor
and four cups of chopped celery
okay and all the corn
add this to what i’m sauteing in the
soup
so these are all the vegetables and
later i’m going to add the stock
big pot of stock
i’m just going to strain it right here
you just want to make sure you get every
bit of the stock
let it drain for a minute
so what i’ve done is really get all the
flavor i can possibly get out of all the
corn and all the lobster
so this stock is going to go right into
the soup
it’s going to cook for about 15 minutes
this just smells incredible you can
really smell the sherry and lobster corn
all the vegetables i’m just going to add
a few things and make it really chunky
it’s going to be delicious
all the lobster that i had i cut up in
big bite sized pieces
i just love that it’s so chunky and the
bacon that i cooked off in order to
start the soup
and just to add the perfect finish
chopped chives gives it a little spark
this is my idea of lobster corn chowder
you