Ingredients
The following ingredients have 4 Servings
- 6 tbsp butter
- 1 cup chopped yellow onion (or sweet onion)
- 1/4 cup cream sherry
- 1 tsp sweet paprika
- 4 cups whole milk
- 2 cups heavy cream
- 1 cup dry white wine
- 1 lb of lobster meat, in bite-size pieces (I used pre-cooked)
- 3 cups of corn (fresh or frozen)
- 1/4 pound bacon (diced)
- 2 cups medium Yukon gold potatoes (cut into large chunks (about 2 potatoes))
- 1 large yellow onion (or sweet onion) chopped
- 3 celery stalks (diced)
- 1/2 tbsp kosher salt
- 1 tsp fresh ground black pepper
- 2 tsp chopped fresh chives (or finely chopped green onion)
- 1/4 cup cream sherry
Instruction
- To make the soup base, melt the butter in a large pot (soup pot), then add the onions and sauté until soft (but not browned).
- Then add the sherry and paprika. Mix well and cook for about 1 minute.
- Add the milk, cream and wine.
- Then simmer over medium-low heat for about 15 minutes, making sure to stir often.
- While the soup base is simmering, in a separate pan cook the bacon until brown and crisp. Then remove the bacon from the pan, and set it aside.
- To the same pan that you cooked the bacon, add the potatoes, onions, celery, corn, salt and pepper. Cook for about 5 minutes.
- After this time, add the potato/corn mixture to the milk soup base in your stock pot.
- Add the lobster meat and sherry.
- Simmer for about 15 more minutes, until the potatoes are tender.
- Garnish with the chives (or green onion).
- Enjoy!
