BEST-EVER LOBSTER AND CORN CHOWDER

BEST-EVER LOBSTER AND CORN CHOWDER image

Yield 8

Number Of Ingredients 18

1 Pound Cooked Lobster Meat
8 Slices Hickory Smoked Bacon, Chopped
2 Cups Chopped Onion
2/3 Cup Finely Diced Carrots
2/3 Cup Finely Diced Celery
2 1/2 Pounds Medium Diced Yukon Gold Poatoes
4 Cups Grilled or Oven Roasted Corn Kernels (fresh or frozen)
2 Cans (14-15 oz) Creamed Corn
6 Cups Lobster Stock
1 1/2 Cup Heavy Cream
1/4 Tsp Cayenne Pepper
1 Tsp Fresh Thyme Leaves, Chopped
2 Large Bay Leaves
1 1/2 Tsp Salt
1 Tsp Sugar
Freshly Ground Black Peper to Taste
4 Tbs Unsalted Butter, Softened
4 Tbs Flour

Steps:

Chop Lobster meat, set aside. Sauté bacon in Dutch oven until crisp. Remove bacon to paper towel and reserve. Pour off and discard all but 3 Tablespoons fat from pot. Reheat and add onions, sautéing until light golden, about 5 minutes. Add carrots, celery, bay leaves, cayenne and thyme; sauté until vegetables soften slightly, about 5 minutes. Add corn kernels, potatoes, lobster stock, sugar, salt and pepper. Simmer until potatoes are tender, about 20 minutes. Add creamed corn and heavy cream and simmer below the boil until hot. Taste for seasoning. (Soup may be prepared to this point. Allow to cool on the stove top, cover and refrigerate for up to two days). When ready to serve, gently reheat soup until hot. Remove bay leaves. Combine butter and flour to form a paste. Add bit-by-bit to hot soup, stirring constantly to incorporate until desired thickness is achieved. Stir in reserved bacon. Place chopped lobster meat in each serving bowl and ladle hot soup on top.