Skip the Restaurant: 10 Meal Ideas to Cook for Valentine's Day

Lobster, Corn, and Poblano Chowder
10
Courtesy of SIMI Winery5/10

Lobster, Corn, and Poblano Chowder

Ingredients:

  • 2 Tbsp. extra virgin olive oil
  • 3 slices pancetta or bacon, cut into small pieces
  • 3 cloves garlic, minced
  • 2 onions, minced
  • 3 ribs celery, diced
  • 1/3 cup SIMI Winery Russian River Valley Chardonnay or chardonnay of choice
  • 6 tomatillos, husks removed, washed and diced
  • 2 potatoes, peeled and diced
  • 1 quart stock, like chicken or lobster
  • 2 sprigs thyme
  • 1 fresh poblano pepper, stem, seeds, and inner ribs removed, diced
  • 2 ears corn, removed from the cob and scraped
  • Salt and pepper to taste
  • 1/2 cup heavy cream
  • 1 Tbsp. Italian parsley, chopped
  • 2 Tbsp. extra virgin olive oil
  • 1-2 lobsters, meat removed, and cut into large pieces
  • Kosher salt and pepper
  • 1/4 cup Simi Winery Russian River Valley Chardonnay or chardonnay of choice

Directions:

  1. In a large thick-bottomed pot, sauté the pancetta in olive oil until crispy.  Add the garlic, onion and celery. Cook for 1 minute. Add the wine and cook until reduced by half. Add tomatillos, potatoes, chicken stock, and thyme. Simmer until potatoes are soft.  
  2. Add the poblano, corn, scraped corn milk, salt and pepper, and cream. Simmer for 3 minutes. To serve, quickly sauté the lobster meat. Remove.
  3. Pour out the oil in the pan and deglaze with the white wine. Add to the soup. Adjust seasoning if necessary. Divide the lobster evenly into the six bowls and ladle the hot soup into the bowls. Garnish with chopped parsley. (You should have roughly four servings of leftovers.)

Recipe courtesy Kolin Vazzoler, Executive Chef of SIMI Winery in Healdsburg, California. 

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