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.

Recipe notes

Caramelized Onion Pasta

Turn humble onions into this thrifty yet luxe pasta dinner.

Béchamel Sauce

This classic 15-minute sauce is your secret weapon for homemade mac and cheese, chowder, lasagna, and more.

Butternut Squash–Kale Salad With Roasted Garlic Vinaigrette

Round out these autumn greens with tart pomegranate seeds, crunchy pepitas, and a shower of Parmesan.

London Fog Brownies

Yes, brownies can—and should—be made with white chocolate.

Mascarpone Cheesecake

An extra-silky filling (no water bath needed!) and a smooth sour cream topping make this the ultimate cheesecake.

Crème Anglaise

The silky French vanilla sauce that goes with everything.

Classic French Bouillabaisse With Rouille

This flexible recipe is all you need to bring this iconic Provençal seafood stew to your table.

Our Favorite French Onion Soup

Caramelized onions, melty Gruyère, and a deeply savory broth deliver the kind of comfort that doesn’t need improving.