Late Summer Corn and Lobster French Onion Chowder with Gruyère Toasties.
YOU GUYS!! This chowder. Oh I love this chowder.
First of all, we are currently at the height of corn season and I cannot get enough. Second of all, we are three days into September, which means that soup is totally fair game. I know that September can still be fairly hot, but it can also bring a preview of the colder days to come. This soup is perfect for those days, a blend of late summer corn and fresh lobster put together into a cozy chowder with scrumptious gruyere cheese! Trust me, even if it is still blazing hot where you are (clearly it is not blazing hot here, and never will be), this soup is still perfect as a lighter end of summer meal.
I have actually been wanting to make a corn and lobster french onion chowder since very early June. See, sometimes when I am having a hard time coming up with new recipe ideas my thoughts sway ahead to the upcoming months. Then of course, I have like a million and one recipes for four months down the road, but better something than nothing.
Like right now, I already have ten recipes for the holidays that I just have to make because I am so ridiculously excited about them. Yes, I know, so crazy, but that is the way my mind works and sometimes it’s a little frustrating.
Anyway, I got this idea for a corn chowder and french onion soup combo. This September soup is perfect for when it is still officially summer, but fall is close behind. Some of us (like myself) may be craving a bit cozier foods and this corn chowder does the trick. There are tons of fresh late summer corn, onions, and even fresh lobster. I know the lobster is a bit extravagant, but it’s just so good in this recipe. If it is a little too pricey for you or you just do not like lobster you can totally leave it out. No big deal.
But I mean, if you can, make it with the lobster. It’s pretty amazing.
The base of the soup starts out like any french onion soup with a big batch of caramelized onions. Have I ever told you that this time last year was my first experience with caramelized onions and that ever since then I have pretty much been crazy in love with them?? Because, it’s true and I still cannot get enough of them. I plan to be making a lot of caramelized onion recipes this fall. So um, stock up on the mouth wash.
Once you’ve got the onions caramelized, on to the chowder. I used so much sweet corn in this recipe. It’s super sweet, super creamy and so flavorful. I know that some people may be screaming at me for ruining classic corn chowder (and paring lobster with cheese…again), but don’t get mad until you try it. You’ll love it.
Ok and then finally – my favorite part.
You simply cannot do any kind of french onion soup with out Gruyère and warm toasted bread. You just can’t. So just like classic french onion soup, this chowder gets topped with Gruyère toasties. Nothing better.
Of course like any good chowder, there is some crispy bacon involved. I mean, I figured since I was going all out with this one, bacon was a must. It’s the perfect September meal.
And don’t think because I married two soups together that there is extra work involved. It’s a one pot, pretty quick cooking, simple chowder.
Late Summer Corn And Lobster French Onion Chowder with Gruyère Toasties.
- 3-4 ounce lobster tails * 8, optional
- 4 slices thick cut bacon chopped
- 2 tablespoons butter
- 2 sweet onions thinly sliced
- 2 cloves garlic minced or grated
- 2 sprigs fresh thyme
- salt and pepper
- 4 tablespoons flour
- 1 1/2 cups white wine or beer * 12 ounces
- 2 1/2 cups chicken broth
- 4 ears fresh corn kernels removed
- 1 cup heavy cream or half and half
- 1/2 a lemon juiced
- 1/4 cup fresh basil or parsley chopped (I used basil)
- 1 french baguette sliced
- 4 ounce gruyere cheese shredded
- Bring a large pot of lightly salted water to a boil. Once boiling drop in your lobster tails. Boil for 5-10 minutes or until your tails turn bright red (it only took mine about 6 minutes). Drain the water and allow the tails to cool.
- Heat a medium-sized pot over medium heat. Add the bacon and cook until crispy. Remove bacon from the pan and set aside on a paper towel to drain.
- To the pot add the butter, onions, thyme and 1/4 teaspoon each of salt and pepper. Cook, stirring constantly, until the onions begin to soften, about 5 minutes.
- Continue cooking and scraping the browned bits off the bottom of the pan frequently, until the onions are golden brown, about 20 minutes. Once the onions are caramelized, add the flour and garlic. Stir the flour with the onions to make a roux, cook about 1 minute. Slowly pour in the wine and chicken broth. Add the corn.
- Bring the soup to a boil, then cover and simmer for 10 minutes.
- Meanwhile cut down the back and front of the lobster and pull the meat away from the shell. Dice or shred the lobster meat.
- After the soup has simmered about 10 minutes add the cream and simmer another 5 minutes. Squeeze half a lemon over the soup, season with salt and pepper. Stir in the lobster and fresh basil. Preheat the the broiler to high.
- Ladle the soup into oven safe soup crocks. Top with a slice or two from the french baguette and a handful of shredded gruyere cheese. Place under the broiler for 30 seconds to 1 minutes (WATCH CLOSE!!). Garnish with bacon. Eat hot. Enjoy!!
Oh those toasties and that corn. Still flipping out over this one.