Cold weather got you down? Warm up with a bowl of chowder, made with Mill Street’s delicious Weizenbock. Alternatively, you can go down to Mill Street, enjoy a tour, and buy a bowl there, but it’s cold outside.
12 fluid oz. Mill Street Weizenbock
1 medium onion, finely chopped
2 cloves garlic, minced
1 teaspoon canola oil
1 teaspoon butter
1/2 litre chicken stock
1 cup whipping cream
1/8 teaspoon white pepper
1 medium potato, peeled and chopped
1/4 cup finely chopped sweet red pepper
1 lobster, cooked and cleaned, shells reserved
1 ounce of crabmeat per bowl of soup
3 ears of corn, kernels removed, cobs reserved
chopped tarragon for garnish
Sriracha for garnish
Salt to taste
1. In a sauce pot, cook half of the whole kernel corn, the onion, and the garlic in hot canola oil and melted butter until the onion is tender but not brown. Set aside.
2. In a second sauce pot, simmer the beer, chicken stock, lobster shells, and corn cobs for 20 minutes over low heat.
3. Strain the liquid and discard the shells and corn cobs. Combine the liquid with the cooked corn and onions. Bring to a boil, and then reduce heat.
4. Simmer slowly, uncovered, for 10 minutes.
5. Stir in whipping cream, salt, and white pepper.
6. Simmer, uncovered, for 10 minutes or until slightly thickened.
7. Remove from heat, cool slightly.
8. Pour the cooled mixture into a blender.
9. Cover and blend until smooth.
10. Return to the same sauce pot; if you wish, simmer lightly to thicken further.
11. In a small covered saucepan, cook the remaining corn and potato in boiling, salted water.
12. Add chopped sweet pepper.
13. Cover and cook for a minute or until tender.
15. Stir the drained vegetables into the soup.
16. Add 1 ounce of crab meat into a soup bowl, pour 8 ounces of chowder over it, and garnish with large pieces of torn lobster, fresh tarragon, and sriracha.