How to Make Ina's Lobster Corn Chowder | Barefoot Contessa: Cook Like a Pro

Subscribe ► http://foodtv.com/YouTube Get the recipe ► https://foodtv.com/2GGv0og The Barefoot Contessa is back, and this time she is teaching viewers how to cook like a pro. Ina Garten lifts the veil on all her entertaining tips, sharing techniques and professional strategies along with incredibly elegant and easy recipes. Welcome to Food Network, where learning to cook is as simple as clicking play! Grab your apron and get ready to get cookin' with some of the best chefs around the world. We'll give you a behind-the-scenes look at our best shows, take you inside our favorite restaurant and be your resource in the kitchen to make sure every meal is a 10/10! Lobster Corn Chowder Recipe courtesy of Ina Garten Total: 3 hr 45 min Prep: 45 min Inactive: 2 hr Cook: 1 hr Yield: 6 servings Level: Intermediate Ingredients 3 (1 1/2-pound) cooked lobsters, cracked and split 3 ears corn For the stock: 6 tablespoons (3/4 stick) unsalted butter 1 cup chopped yellow onion 1/4 cup cream sherry 1 teaspoon sweet paprika 4 cups whole milk 2 cups heavy cream 1 cup dry white wine For the soup: 1 tablespoon good olive oil 1/4 pound bacon, large-diced 2 cups large-diced unpeeled Yukon gold potatoes (2 medium) 1 1/2 cups chopped yellow onions (2 onions) 2 cups diced celery (3 to 4 stalks) 1 tablespoon kosher salt 1 teaspoon freshly ground black pepper 2 teaspoons chopped fresh chives 1/4 cup cream sherry Directions Remove the meat from the shells of the lobsters. Cut the meat into large cubes and place them in a bowl. Cover with plastic wrap and refrigerate. Reserve the shells and all the juices that collect. Cut the corn kernels from the cobs and set aside, reserving the cobs separately. For the stock, melt the butter in a stockpot or Dutch oven large enough to hold all the lobster shells and corncobs. Add the onion and cook over medium-low heat for 7 minutes, until translucent but not browned, stirring occasionally. Add the sherry and paprika and cook for 1 minute. Add the milk, cream, wine, lobster shells and their juices, and corn cobs and bring to a simmer. Partially cover the pot and simmer the stock over the lowest heat for 30 minutes. (I move the pot halfway off the heat.) Meanwhile, in another stockpot or Dutch oven, heat the oil and cook the bacon for 4 to 5 minutes over medium-low heat, until browned and crisp. Remove with a slotted spoon and reserve. Add the potatoes, onions, celery, corn kernels, salt, and pepper to the same pot and saute for 5 minutes. When the stock is ready, remove the largest pieces of lobster shell and the corn cobs with tongs and discard. Place a strainer over the soup pot and carefully pour the stock into the pot with the potatoes and corn. Simmer over low heat for 15 minutes, until the potatoes are tender. Add the cooked lobster, the chives and the sherry and season to taste. Heat gently and serve hot with a garnish of crisp bacon. 2008, Barefoot Contessa Back to Basics, All Rights Reserved https://www.instagram.com/inagarten/ https://www.facebook.com/InaGarten/ https://twitter.com/inagarten Subscribe to our channel to fill up on the latest must-eat recipes, brilliant kitchen hacks and content from your favorite Food Network shows. ► FOOD NETWORK KITCHEN APP: http://foodtv.com/FNKApp ► WEBSITE: https://www.foodnetwork.com ► FULL EPISODES: https://watch.foodnetwork.com ► FACEBOOK: https://www.facebook.com/FoodNetwork ► INSTAGRAM: https://www.instagram.com/FoodNetwork ► TWITTER: https://twitter.com/FoodNetwork #InaGarten #BarefootContessa #FoodNetwork #LobsterCornChowder How to Make Ina's Lobster Corn Chowder | Barefoot Contessa: Cook Like a Pro | Food Network https://youtu.be/pUfEjbispEI