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Category:Soups - Author:N/A- Contributor:

  • 1 (21 lb.) live Maine lobster
  • 4 strips bacon, fine dice
  • 1/2 med. onion, fine dice
  • 1/4 med. green pepper, fine dice
  • 1/4 med. red pepper, fine dice
  • 1/4 med. yellow pepper, fine dice
  • 1/4 sm. jalapeno pepper, fine dice
  • 1/2 stalk celery, fine dice
  • 1/2 med. carrot, fine dice
  • 1/2 c. diced green chilies, canned
  • 1/4 lb. unsalted butter
  • 1/2 c. all purpose flour
  • 6 c. lobster stock or 1 tbsp. lobster
    base and 6 c. water
  • 1 tbsp. tomato paste
  • 1 c. corn, cut off the cob
  • 1 c. cream style corn
  • 1 sm. smoked hamhock
  • 2 med. baking potatoes, peeled and
    cut into 1 inch square dice
  • 1 bunch cilantro, fine chop
  • 2 stalks green onions, fine bias cut
  • 2 c. heavy whipping cream
  • 1 tsp. Lenard's southwestern
    seasoning blend
  • 1/2 lemon juice
  • Salt and ground black pepper, to taste


Steam lobster 17 minutes, let cool and remove from shell. Save shells to make lobster stock if desired. Saute bacon until crispy in sauce or small stock pot. Add: onions; green, red, yellow and jalapeno peppers; celery and carrots, cook until soft. Add: tomato paste and green chilies. Add: lobster base, if that is your choice over stock. Cook 3 mintues stirring constantly over medium heat. Add: 1/2 of the unsalted butter and cook until melted. Add: flour and cook 3 more minutes. Roast corn kernals in an oven on a baking sheet or other flat pan until slightly browned and add to chowder. Add: cream style corn; southwestern seasoning and smoked hamhocks. Add: stock or water, if using base. Cook for 1/2 hour keeping at a slow boil, stirring constantly. Add: potatoes and cook for another 15 minutes. If too thick add more stock or water to desired consistency. Add: green onions; cilantro and lemon juice. Slowly Whisk in cream and the remaining butter until melted. Season with salt and black pepper to taste. Serves 12 people.
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Pick of the Week
Title:CHICKEN DIVAN - Author: N/A - Contributor:

  • 3 or 4 deboned chicken breasts
  • 2 cans cream of chicken soup
  • 1 tsp. lemon juice
  • 1 c. sharp American cheese, shredded
  • 2 (10 oz.) pkgs. frozen broccoli
  • 1/2 c. soft bread crumbs, mixed with
  • 2 tsp. melted butter
  • 1 c. mayonnaise

Simmer chicken until tender. Cook broccoli in salted water, drain. Arrange broccoli in greased casserole dish. Place halved chicken breasts on top of broccoli. Combine soup, mayonnaise and lemon juice. Pour over chicken. Sprinkle cheese and bread crumbs on top. Bake at 350 degrees for 25 minutes. Prepare rice or potatoes for 6 people and serve.
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