Eating well is essential for a long, healthy life and something we take very seriously at LCB Senior Living. Our renowned chefs take pride in creating sophisticated dining experiences, crafting exciting meals that incorporate international flavors and elevated comfort food.
Our talented chefs create tantalizing meals for our residents to enjoy in our highly-rated on-site restaurants and bistros through our Everyday Gourmet dining program. Adding excitement and variety to their dining experiences, every LCB Senior Living community participates in our “Signature Series,” a collection of culinary events that celebrate a particular theme in a delicious and nutritious way.
The “Soup Stroll” is part of our Signature Series, shining a mouthwatering spotlight on hearty and flavorful soups. Here is a crowd-pleasing chowder recipe courtesy of Michael Hill, Director of Restaurant Operations at The Residence at Salem Woods. Save this recipe for when you’re looking for a savory, nutrition-packed soup, and share it with your friends and family!
Shrimp and Lobster Corn Chowder
- 1 pound of shrimp tails
- 2 carrots
- 2 celery
- 2 medium onions
- 2 lemons, cut in half
- 2 tbl of old bay
- 1 gallon cold water
- 2 tablespoons salt
- 1 tablespoon black pepper
Simmer for 2 hours. Blend with an immersion blender and double strain through a fine strainer. Set stock aside.
- 10 oz frozen corn
- 1 teaspoon salt
- 1 teaspoon pepper
- 1 tablespoon extra virgin olive oil
Mix all ingredients in a bowl. Pre-heat a sheet pan in the oven at 350 degrees. (Pre-heating the pan acts like a sauté pan.) Once heated take out the pan and add the corn mixture. Roast till golden brown about 12-15.
Shrimp and Lobster Corn Chowder:
- ½ pound of butter
- ½ pound of flour
- 2 cups Sherry wine
- 6 stalks of celery, small diced
- 2 medium onions, small diced
- 2 tablespoons garlic
- 10 oz corn, roasted (recipe above)
- 1 pound red potatoes, small diced
- 1 pound poached shrimp (poach them in the shrimp stock while simmering)
- 2 pounds of lobster meat, cooked
- 1 bunch of parsley, finely chopped
- 3 tablespoons fresh thyme
- Salt and pepper to taste
- 1 pint of heavy cream
Begin by melting butter. Add in your celery and onions and sweat. Pour in flour and cook for 2-3 minutes stirring occasionally. Once cooked add in your sherry. Stir and cook for another 2 minutes. Add in strained shrimp stock and the rest of the ingredients except the heavy cream. Bring to a simmer. Let simmer for 30-45 minutes or till potatoes are cooked. Add in heavy cream. Simmer for another 10 minutes or until the soup is hot. Adjust seasoning if needed. Serve with freshly baked bread or a bread bowl.
Chef Michael is one of the proud chefs who joined to create “The Sterling Chefs” (@TheSterlingChefs) on Instagram. They showcase the mouth-watering food that is actually being served in LCB Senior Living communities. Follow them on Instagram and you’ll be craving their impressive creations. Mangia!