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How To Make Lobster Corn Chowder Even Better (Hint: Add Cannabis)

Katelyn Baker

Well-Known Member
Nothing rounds out a delicious meal plan like a decadent soup, especially when its warm healing power can be felt with every spoonful. A slow-simmering pot, melding the flavors and properties nature has so graciously provided, filling the air with the aroma of home...that's what soup brings to the table. With a plethora of options available for every palate, finding the right combination is key–and a secret green ingredient is now stealing the spotlight. Culinary cannabis creations have entered every imaginable facet of the dining experience, and the spoon has finally met its perfect match.

Healing starts in the kitchen

MagicalButter Executive Chef Joey Galeano has teamed up with the world's most powerful healing plant to create delicious, health-conscious cannabis infusions that are upgrading the world of edible medicine. The Lobster Roasted Corn Chowder with Truffle Oil & Crispy Pancetta from the medible masters at MagicalButter.com proves just how truly versatile cannabis can be in the kitchen. From pot to bowl, the fresh ingredients of this recipe are packed with necessary nutrients. And, believe it or not, corn brings more health properties to the dish than you might imagine.

Sometimes corny is good

A dietary staple for many Americans, each kernel holds the power to help control diabetes and prevent certain types of heart disease by lowering hypertension. According to OrganicFacts, "Corn not only provides the necessary calories for healthy daily metabolism, but is also a rich source of-Vitamin A, [B vitamins], Vitamin-E, and many-minerals." It also provides significant dietary fiber, which is key to digestive tract health, as well as antioxidants to help ward off cancer and Alzheimer's. Add tender lobster meat in a rich chowder infused with heart-healthy cannabis, and you've got a soul-warming, winning combination for winter!

Lobster Roasted Corn Chowder with Truffle Oil & Crispy Pancetta is a "mouthful", but don't let the title fool you; it's easier to make than it sounds. Adding this eloquent soup to the table is sure to raise an eyebrow or two and impress even the most discerning of guests. Taking part in a hearty dish infused with the healing power of cannabis, garlic, and delicious, fresh corn will leave you lifted and ready to take on aches and pains, or whatever life throws your way.

Bringing relief at the bottom of a bowl, soup fusions are heating up this holiday season, and this dish is sure to please!

Lobster Roasted Corn Chowder with Truffle Oil & Crispy Pancetta

Prep time: 10 minutes
Cook time: 1½ hours
Serving size: 4-6 ounces/120-180 ml of soup
Yield: about 5 cups


  • ½ cup MagicalButter (try adding garlic, chive, and Fresno chili to flavor your MagicalButter)
  • 4 tablespoons Magical Coconut Oil
  • 1 pound lobster meat (tail and claws, shelled, sliced into 1-inch pieces)
  • 1½ cups Italian-style chicken broth (with garlic, onion, rosemary, basil, and thyme; Progresso Tuscany is a suitable substitute for homemade)
  • ½ cup dry sherry wine
  • ½ cup onions, chopped
  • ¼ cup heavy cream
  • 2 tablespoons high-quality lobster base (we use Better Than Bouillon brand)
  • 2 tablespoons organic all-purpose flour
  • 1 teaspoon fresh thyme
  • 3 ears corn, grilled or oven-roasted, cut from cob (or about 1 can, drained)
  • 2 medium-sized red potatoes, diced and roasted
  • 1 fresh carrot, peeled and finely diced
  • Pink Himalayan salt and freshly ground pepper to taste

  • 4-6 ounces pancetta or lean, center-cut bacon
  • Truffle oil
  • Black truffle salt

1. Poach the lobster: In a medium-sized saucepan over medium-low, heat the MagicalButter. Add the lobster, salt, and pepper, and slowly cook for 15 minutes. Set aside over lowest heat for later.
2. In a medium-sized sauté pan over medium-high heat, fry the pancetta in coconut oil until it is crispy.
3. Remove the pancetta, and set it aside to add to the soup later. Leave the oil in the pan, and add half of the butter from the lobster.
4. Add the onion, carrot, and corn, and cook for about 10 minutes, stirring occasionally. Add garlic, and cook for an additional 2 minutes, stirring constantly.
5. Sprinkle the flour over your mixture, and cook for 3-4 minutes, stirring constantly.
6. Add the onion mix, chicken broth, sherry, potatoes, salt, pepper, thyme, and oil inside your MagicalButter machine, and secure the lid.
7. Press the Temperature button, and select 160°F; then press the 1 Hour/Oil button. Set a timer for 30 minutes.
8. After 30 minutes, unplug the power cord, and lift the head of the machine. Add cream and the rest of the butter that was set aside from the lobster. secure the lid on the pitcher.
9. Press the Temperature button, and select 160°F; then press the 1 Hour/Oil button.
10. After the cycle is finished, remove the machine head, and set it aside. Divide the lobster evenly into 4-6 bowls, and pour the soup over the lobster.
11. Top your Lobster Roasted Corn Chowder with (drizzled) Truffle Oil & Crispy Pancetta, and sprinkle it with black truffle salt. Serve, and enjoy!

RELATED: For dozens more authentic cannabis recipes, easy how-to videos, and how to get your own infusion machine for making herbal edibles, check out MagicalButter.com.


Garyn Angel is an inventor, award-winning financial consultant, and CEO of MagicalButter.com, maker of the botanical extractor he invented for infusing cannabis into foods. Firmly committed to needed legal reform, Angel was named to the exclusive CNBC NEXT List of visionary global business leaders for his work on legal marijuana. He is also founder of the Cheers to Goodness Foundation, a charity that helps "medical refugees" - mainly veterans and children - who need herbal therapy when traditional treatment options have failed.

News Moderator: Katelyn Baker 420 MAGAZINE ®
Author: Garyn Angel
Contact: (800) 420-4334
Photo Credit: Shutterstock/Shutterstock/MagicalButter.com
Source: MagicalButter.com
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