Corn And Lobster Chowder

Total Time: 1 hr Preparation Time: 15 mins Cook Time: 45 mins

Ingredients

• Servings: 8
• 1/4 lb thick slab bacon (rind removed)
• 1 tablespoon unsalted butter
• 2 cups diced onions (1/4-inch)
• 2 tablespoons all-purpose flour
• 4 cups chicken broth
• 2 bay leaves
• 1 teaspoon sweet paprika
• 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
• 1 red bell peppers or 1 yellow bell pepper, cut into 1/4-inch dice
• 4 scallions, very thinly sliced
• salt and black pepper, to taste
• 2 cups cooked lobsters, cut into 1/2-inch dice (fresh or frozen)
• 1/4 cup flat leaf parsley

Recipe

• 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.