Bobby Flay’s Lobster and Green Chile Chowder with Roasted Corn Salsa

Name: Bobby Flay’s Lobster and Green Chile Chowder with Roasted Corn Salsa
Yield: serves 6 to 8
Ingredients: 4 (1 1/2-pound) lobsters, steamed; 3 tablespoons unsalted butter; 1 medium Spanish onion, finely chopped; 3 cloves garlic, finely chopped; 1 cup dry white wine; 6 ears fresh corn, roasted (see Notes), kernels removed from the cobs (2 cups), cobs halved; 4 cups lobster stock (see Sources, page 269), low-sodium chicken broth, or vegetable broth, or more if needed; 3 poblano chiles, roasted, peeled, seeded (see Notes), and diced; 3 cups heavy cream; Kosher salt and freshly ground black pepper; 1/4 cup finely chopped fresh cilantro leaves, plus whole leaves for garnish; Roasted Corn and Green Chile Relish (recipe follows); 6 ears fresh corn, roasted (see Notes), kernels removed from the cobs (2 cups); 1 poblano chile, roasted, peeled, seeded (see Notes), and finely diced; 1/2 small red onion, finely diced; Juice of 2 limes; 2 teaspoons honey; 2 tablespoons canola oil; Kosher salt and freshly ground black pepper

December 9, 2011

Cooks' Note

Roasted Corn and Green Chile Relish: To Roast Corn: Preheat the oven to 425°F. Remove the silks from the corn, but leave the husks on. Soak in cold water for 10 minutes. Drain the corn, place on baking sheets, and roast in the oven until tender and slightly charred, 15 to 20 minutes. Let cool slightly; then remove the husks and slice off the kernels, letting them fall into a bowl.
To roast chiles: Preheat the oven to 400°F. Brush the chiles with canola oil and season them with salt and pepper. Place them on a rimmed baking sheet and roast in the oven, rotating them occasionally, until charred on all sides, about 30 minutes. Remove from the oven. Transfer to a bowl, cover with plastic wrap, and let sit for 15 minutes to allow the skin to loosen. Then peel, halve, and seed.

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