Rick's Lobster Corn Chowder

soups

This is probably my favorite of Rick's dishes. I remember having it at his house in Iowa for Christmas, 2008. It's a delicious chowder that any seafood (or corn) fan will love. Highly recommended.

Ingredients

1/4 lb. slab bacon (rind removed)

1 tbsp unsalted butter

2 cups diced onion

2 tbsp all-purpose flour

4 cups chicken broth

2 bay leaves

2 Russet potatoes, pealed and cut into 1/4 inch dice

1 tsp sweet paprika

3 sprigs fresh thyme

1 cup half-and-half

3 cups cooked fresh corn kernels

1 red or yellow bell pepper, diced

salt & black pepper to taste

4 scallions, very thinly sliced

2 cups cooked lobster (fresh or frozen), cut into 1/2 inch dice

1/4 cup parsley

Instructions

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

Step 2
Add flour, cook and continue to stir for 1 minute. Simmer broth, bay leaves, and paprika in the pot for 5 minutes to flavor the broth. Add potatoes and thyme; cook until potatoes are just tender, about 15 minutes. Add half-and-half, corn, peppers, and scallions; cook 10 minutes.

Step 3
Season with salt and pepper Add lobster and parsley just before serving hot. Serves 8.