Chilled New England Corn Chowder, Nantucket Bay Scallops, Maine Lobster

This chowder awakens the palate with its cool, sweet and bright flavors. Choose local sweet corn from New England and fresh-caught seafood from Maine and Massachusetts. This dish makes a wonderful starter course, as shown here, or could be made for a light summer supper.


Ingredients:

Soup:
10 medium ears corn, husked and silk removed

8 oz pancetta, diced

4 Tbsp butter

2 shallots, ciseler

Salt and freshly ground black pepper

2 cups milk

1/2 cup heavy cream

1 1/2 cups vegetable stock

Garnish:

2 Tbsp butter

8 oz Maine lobster meat, rough chopped

8 oz Nantucket Bay scallops

1 cup corn kernels

1 Tbsp lemon juice

1/2 lemon, zested

3 scallions, sliced thin on the bias

Salt and freshly ground black pepper

Procedure:

For Soup:

  1. After removing the husk and silk from the corn, remove the kernels from the cob by breaking the cobs in half and then slicing the kernels off lengthwise with a chef’s knife. Reserve 6 corncobs halves for the soup. Set aside 1 cup of kernels for the garnish.
  2. In a medium stockpot on medium heat, render the fat from the pancetta until you have 2 Tbsp in the pan. Add the butter to the pot and melt.
  3. Add shallots to the pot and sweat with no coloration until tender, about five minutes.
  4. Add corn kernels, salt and pepper to the pot. Cook for one minute, then add milk, cream, vegetable stock and reserved corncobs.
  5. Simmer 10-15 minutes, stirring occasionally, until corn is tender.
  6. Remove corncobs from chowder. Using a blender or immersion blender, puree the chowder until smooth.
  7. Chill in refrigerator until service and adjust seasoning as necessary.

For Garnish and Service:

  1. Add butter to a sauteuse on medium heat. When melted, add lobster, scallops, corn, lemon juice, salt and pepper. Cook until just cooked through, four to five minutes.
  2. Transfer to a clean bowl and cool mixture to room temperature. Toss with lemon zest, scallions and adjust seasoning if necessary.

Serve in soup bowls topped with two heaping tablespoons of garnish mixture.

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3 Responses to “Chilled New England Corn Chowder, Nantucket Bay Scallops, Maine Lobster”

  1. Lou July 13, 2010 at 8:48 am #

    Liz, do you precook lobster in it’s shell prior to saute…??

    • lizbruno July 13, 2010 at 12:08 pm #

      Hi – Yes, you can use fresh lobster and cook it in the shell or cooked lobster meat that comes in 8 oz containers. The scallops should be raw though as they take no time to cook.

Trackbacks/Pingbacks

  1. Level 5 Menu Project – Del Luogo « Delicious Ventures - July 12, 2010

    […] Course: Chilled New England Corn Chowder, Nantucket Bay Scallops, Maine Lobster Wine Pairing: 2008 Sakonnet Vineyards Vidal […]

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