Lobster Corn Chowder

  • 1/4 pound bacon, diced
  • 1 tablespoon unsalted butter
  • 2 cups diced (1/4-inch) onion
  • 2 tablespoons all-purpose flour
  • 4 cups chicken broth
  • 2 bay leaves
  • 1 teaspoon sweet paprika
  • 1/4 teaspon
  • 2 russet potatoes, peeled and cut into 1/4-inch dice
  • 3 sprigs fresh thyme
  • 1 cup half-and-half
  • 3 cups cooked fresh corn kernels (save 2 cobs for the broth)
  • 1 red or yellow bell pepper, cut into 1/4-inch dice
  • 4 scallions, very thinly sliced
  • Salt and black pepper, to taste
  • 2 cups of cooked lobster from 2 broiled lobster tails, save the shells for the broth
  • parsley and sherry for garnish

Cut bacon into small dice and place in a large pot over low heat. Cook, stirring, to render the fat, 5 to 7 minutes. Add butter and let it melt. Add onion and cook over low heat, stirring occasionally, until wilted, about 10 minutes. Add flour; cook, stirring, for 1 minute longer.

Simmer broth, bay leaves, and paprika in the pot for 5 minutes to flavor broth. Add two of the corn cobs and lobster shells for additional flavor.

Add potatoes and thyme; cook until potatoes are just tender, about 15 minutes. Remove cobs and shells at this point.

Add half-and-half, lobster, corn, peppers, and scallions; cook 10 minutes. Season with the salt and pepper. Garnish

Garnish with parsley and a bit of sherry before serving.