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.

Our Favorite French Onion Soup

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

Béchamel Sauce

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

Okonomiyaki Tater Tots

Crispy tots topped with savory-sweet sauce, mayonnaise, furikake, scallion, and katsuobushi.

Butternut Squash–Kale Salad With Roasted Garlic Vinaigrette

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

Sheet-Pan Chicken Souvlaki

Tender, juicy chicken skewers are possible in the oven—especially when roasted alongside spiced chickpeas and finished with fresh tomatoes and salty feta.

Mascarpone Cheesecake

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

Crispy Salmon With Avocado Sauce

You’ll want to put this creamy (but dairy-free) green sauce on everything and it’s particularly sublime under crispy-skinned salmon.