In the Mood for Chowdah

By Lori Powell

I seem to be in a fish mood as of late. And sometimes, what is available to me as “fresh” is not looking all that great… or that fresh.

Not all fish keeps well frozen but some companies do get it right. One is Cozy Harbor of Maine’s frozen lobster meat, It’s the perfect dinnertime solution for making fish cakes, lobster salad or yes, lobster chowdah.

Also, since all of the work is done for you (cooking, shelling and cleaning), you have more time to actually enjoy this delicious concoction.

To get the recipe and shopping list on your smartphone (iPhone, BlackBerry, Android device) or PC, click here.

Corn & Lobster Chowdah
Serves 2

1 slice bacon, chopped
1 onion, chopped
1 small celery rib, chopped
1 tablespoon fresh thyme, chopped
1 garlic clove, chopped
2 ears corn, shucked and kernel removed (about 1 cup)
1 cup half and half
7 ounces fully cooked Main lobster, thawed, drained and coarsely chopped
Sea salt to taste

Cook bacon in a saucepan, over moderate heat, stirring, until golden brown, about 5 minutes. Add onion, celery, thyme and garlic. Cook, stirring, until tender, about 4 minutes.

Add corn and half and half and bring to a simmer, add lobster and cook 3 minutes more.

Season with salt and pepper and ladle into bowls. Sheer Bliss!!

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