Corn and Lobster Chowder

By lazyme on November 27, 2012

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Ingredients

    1. 1/4 lb thick slab bacon ( rind removed)
    2. 1 tablespoon unsalted butter
    3. 2 cups diced onions ( 1/4-inch)
    4. 2 tablespoons all-purpose flour
    5. 4 cups chicken broth
    6. 2 bay leaves
    7. 1 teaspoon sweet paprika
    8. 2 russet potatoes, peeled and cut into 1/4-inch dice
    9. 3 sprigs fresh thyme
    10. 1 cup half-and-half
    11. 3 cups cooked fresh corn kernels
    12. 1 red bell peppers or 1 yellow bell pepper, cut into 1/4-inch dice
    13. 4 scallions, very thinly sliced
    14. salt and black pepper, to taste
    15. 2 cups cooked lobsters, cut into 1/2-inch dice ( fresh or frozen)
    16. 1/4 cup flat leaf parsley

Directions

  1. Cut bacon into small dice and place in a large pot over low heat.
  2. Cook, stirring, to render the fat, 5 to 7 minutes.
  3. Add butter and let it melt.
  4. Add onion and cook over low heat, stirring occasionally, until wilted, about 10 minutes.
  5. Add flour; cook, stirring, for 1 minute longer.
  6. Simmer broth, bay leaves, and paprika in the pot for 5 minutes to flavor broth.
  7. Add potatoes and thyme; cook until potatoes are just tender, about 15 minutes.
  8. Add half-and-half, corn, peppers, and scallions; cook 10 minutes.
  9. Season with the salt and pepper.
  10. Add lobster and parsley just before serving hot.