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Lobster, Corn and Poblano Chowder

Recipe Date:
May 17, 2017
Serving Size:
6
Cook Time:
00:30:00
Difficulty:
Easy
Measurements:
Imperial (US)

This recipe is from Savoring SIMI Since 1876, a collection of recipes served by our winery chefs throughout our 140 year history and currently brought to life by our beloved Chef Kolin Vazzoler.

Ingredients
  • For the chowder
  • 2 tbsps extra virgin olive oil
  • 3 slices pancetta or bacon, cut into small pieces
  • 3 cloves garlic, minced
  • 2 onions, minced
  • 3 ribs celery, diced
  • 1/3 cup SIMI Winery Russian River Valley Chardonnay
  • 6 tomatillos, husks removed, washed and diced
  • 2 potatoes, peeled and diced
  • 1 quart stock (make from chicken stock & roasted lobster shells)
  • 2 sprigs thyme
  • 1 fresh poblano pepper, stem, seeds and inner ribs removed, diced
  • 2 ears corn, removed from the cob and scraped
  • salt and pepper to taste
  • 1/2 cup heavy cream
  • 1 tbsp Italian parsley chopped
  • For the Lobster
  • 2 tbsps extra virgin olive oil
  • 1-2 lobsters, meat removed and cut into large pieces
  • Kosher salt and pepper
  • 1/4 cup SIMI Winery Russian River Valley Chardonnay
Directions

Chowder:

In a large thick-bottomed pot, sauté the pancetta in olive oil until crispy. Add the garlic, onion and celery. Cook for one minute. Add the SIMI Winery Russian River Valley Chardonnay and cook until reduced by half. Add the tomatillos, potatoes, chicken stock and the thyme. Simmer until the potatoes are soft. Add the poblano, corn, scraped corn milk, salt and pepper and the cream. Simmer for 3 minutes.

To serve:

Quickly sauté the lobster meat. Remove. Pour out the oil in the pan and deglaze with the white wine. Add to the soup. Adjust seasoning if necessary. Divide the lobster evenly into the six bowls. Ladle the hot soup into the bowls. Garnish with chopped parsley.

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