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Why a PINK chef's coat?

Simply put, I carry my Dad's legacy with me through my cookbook, cooking and everyday I am writing my food columns, he is always with me. I carry my Mom with me through a silent reminder of her struggle with breast cancer that took her life, as well as the lives of many other women who have dealt with, and are still dealing with, this horrible affliction. Besides, why not pink? It makes a man look good!

Lobster Chowder, Asian Style

I never thought in a million years that I would ever add any tomato product to a chowder., period! But then, I came across my Dads recipe for a tweak on a classic that got me wondering "Should I?" "Do I dare?" Now many of you may think this is foolish, but consider my family have been Yankees since 1635, so there are some things that simply cannot be altered. But I did it, and you should too! Absolutely remarkable.


For 2 Serving(s)


  • 2 teaspoon(s) butter or margarine
  • 2 tablespoon(s) minced onion
  • 1/3 cup(s) sliced baby corn, cooked
  • 2 medium potatoes, peeled and diced
  • 3 cup(s) water
  • 6 ounce(s) cooked lobster meat, chopped
  • 1/4 cup(s) small white cooked beans, pea or great northern
  • 1 tablespoon(s) tomato paste
  • 3 tablespoon(s) light or half and half cream
  • 1 strip bacon, cooked and crumbled
  • 1 teaspoon(s) soy sauce
  • 1 teaspoon(s) brown sugar
  • 1/2 teaspoon(s) each salt, black pepper and garlic powder

Lobster Chowder, Asian Style Directions

  1. In a medium saucepan over medium heat, melt butter. Add onion and corn and cook, stirring frequently, until the onions have softened, about 4-5 minutes. Add potatoes and water. Cover and bring to a boil. Cook potatoes until they are just starting to soften, about 10-12 minutes. Remove lid, add lobster, beans and tomato paste. Stir to combine and bring to scalding. Stir in the cream, bacon, soy, brown sugar and seasonings. Remove from heat to serve immediately.