A Creamy Boston-style Chowder

This week we welcome Boston native Chef Todd English and his expert advice on how to prepare lobster “chowda.” Todd also creates a “heart healthy” meal with Shiitake Poached Turkey Breast with Pumpkin Polenta.

LOBSTER CHOWDER

For Corn Stock (You can substitute clam broth):
• 1⁄2 leek, well-washed and cut on the bias
• 2 celery stalks, cut on the bias
• 8 corn cobs, with kernels removed (save for chowder)
• 3 garlic cloves, coarsely chopped
• 1⁄2 large bunch thyme
• 1 bay leaf
• 1⁄4 teaspoon black peppercorns
• 1 ham hock (optional)
• 6 quahogs (clams) (optional)
• 8 cups chicken broth or water

Place leek, celery, garlic, thyme, bay leaf, peppercorns and, if desired, ham hock and clams in a large stockpot and cover with chicken broth or cold water. Bring to a boil over high heat. Lower heat and simmer uncovered for two hours. Strain and discard solids. Set aside.

For Chowder:
• 1 tablespoon unsalted butter
• 1⁄2 cup diced slab bacon (optional)
• 1⁄4 cup diced onion
• 1⁄4 cup diced celery
• 1⁄4 cup chopped leeks
• 10 potatoes, cooked and cut in small dice
•1⁄4-1⁄2 cup light or heavy cream
• 1 teaspoon fresh thyme
• 1 tablespoon fresh Italian parsley leaves
• kosher salt or sea salt, to taste
• 3⁄4 pound poached lobster meat

In a medium saucepan over medium-low heat, add butter, bacon, leeks, onion and celery and cook until soft and transparent (about 7 minutes). Raise heat to high and add lobster meat, potatoes, stock and corn kernels. Bring to a boil. Cook and cover stirring occasionally. Add cream. Heat through and serve.

SHIITAKE POACHED TURKEY BREAST WITH PUMPKIN POLENTA

• 4 6-ounce pieces turkey breast

For Poaching Liquid:
• 1 small onion, diced
• 2 ribs celery, diced
• 1 medium carrot, diced
• 1 tablespoon vegetable oil
• 2 tablespoons chopped garlic
• 2 ounces dried shiitake mushrooms
• 1 cup vermouth, to deglaze
• 2 quarts chicken stock
• 1 tablespoon chopped fresh rosemary

Sauté onion, celery and carrot in oil. Add garlic and shiitake mushrooms. Deglaze with vermouth. Add chicken stock and rosemary. Bring to a boil. Poach turkey breasts until the insides are 180 degrees. Remove turkey when done and reduce liquid by half.

For Pumpkin Polenta:
• 1 quart low-fat milk
• 1 quart water
• 1 cup canned pumpkin
• 11⁄4 cups cornmeal

Boil milk, water and pumpkin and slowly stir whisk in the cornmeal. Cook at very low temperature for 25 minutes, slowly adding cornmeal.

To serve:
Scoop some polenta onto plate. Carve a piece of turkey from breast and place on top of polenta. Use slotted spoon to retrieve diced carrots, onions, celery and shiitake from broth, and place around mound of polenta. Garnish with a sprig of rosemary.

(Watch “Sam Choy’s Kitchen” Saturdays at 6:30 p.m. on KHNL News 8.)

(Watch “Sam Choy’s Kitchen” Saturdays at 6:30 p.m. on KHNL News 8.)

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