Here is New England, summer is the sweetest of seasons and terribly precious! We had such a long cold winter this year and summer swept me completely off my feet. During my absence, I have been studying and evolving my thinking tremendously and have so much exciting information to share with you, dear readers.
August is upon us and it is time to get back to school and back to work. The tomatoes are ripening and the cucumber plants beginning to fade – all of which ensures that the golden season of autumn is closing in. Autumn in New England brings cerulean skies and flutters of russet, gold and scarlet leaves that slip from their trees to cover the earth in a crisp, rustling blanket.
I do love all of New England’s season, each one is special in it’s own way. As summer begins to fade, I hope that you join in on our Facebook Page which will debut shortly. We are a community of individuals who care about how the mind works and how to use it. Viewers of this blog come from around the world and I hope you will soon take your mute button off and join in the conversation. I am back in gear and this is going to be an awesome journey! Oh, and I have some exciting news to share with you all!
I wish you peace and joy!
In the meantime, wherever in the world you are, be sure to say hello! For today, I leave you with a classic New England Recipe for this time of year – Lobster Corn Chowder. If you can get to New England anytime soon, do it! This is the best time to come!
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
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.