Sweet corn is one of my favorite summer treats.  So is lobster. Why not combine them in a delightful light summer fish chowder? So I did.  This is as good a chowder as any I had when I was living in Massachusetts or visiting New England.

You can vary the fish/shell fish as you wish, ditto for the veggies. Or cut back on the veggies if you are a hater of produce! This is my basic recipe, change as needed to make it less rich, richer or even dairy free. Just don’t overcook it or boil the chowder once the half and half is added.  I used yellow straight squash; love the color but green zucchini will work just as well.

I promise you that chowder lovers will be crazy for this fish soup!

Sweet Corn and Lobster Chowder  six servings

Ingredients:

1 tbsp. olive oil

1 cup chopped onion; one large

2 cloves garlic, minced

3 cups fish broth or chicken if that is what you have

1 pound of Yukon gold or small red potatoes, diced

½ to 3/4 cup of summer squash diced

1/4 to 1/2 cup chopped red pepper

1 carrot diced

One large ear of sweet corn (could add another ear if you adore corn)

1 lobster tail (thawed)

¼ lb bay scallops

1/3 lb cod, dice into large chunks

6-8 large shrimp, shelled

1 tbsp shredded fresh basil

1-2 tsp. fresh thyme leaves

1 tsp fresh oregano leaves

½ tsp sea salt

¼ tsp. freshly ground black pepper

½ cup half and half (cream if you want it rich or milk for less rich)

1-2 Tbsp. chopped fresh parsley

Directions:

Heat the oil in a two quart sauce pan, add onion, cook 3-4 minutes, stirring, don’t let brown.  Then add garlic and cook another minute.  Add the broth.  When it is hot again add the potatoes.  Meanwhile, while broth heats cut the sweet corn off the cob, put the cob in the broth as it will release a lot of flavor.  Set the kernels aside to add later. Add the lobster tail to the hot mixture; let it cook about 6-7 minutes, remove and let cool a few minutes, snip open the underside and remove the meat, dice and set aside: will add back when potatoes are done.  Add the summer squash, red pepper and carrot, cook until all the veggies are nearly done, no more than 15 minutes.  Remove the corn cob. Add the cod, the scallops and the shrimp.  Let cook about five minutes.  Add the half and half and return to medium heat.  Do not boil.  If the soup is too thick add more half and half or more broth. Add the sweet corn kernels, the cooked lobster meat, salt, pepper and the fresh herbs. You could sub in snipped up rosemary for the oregano if  you like.  As soon as it is hot; sprinkle with parsley and serve.

Great with fresh gf French bread or rolls and a green salad.

The inspiration for my recipe is the potato, corn and monkfish soup in Jane Brody’s Good Seafood Book. A number of changes have been made.  Great cookbook for seafood lovers.