Corn and Lobster Chowder

[Gator]

This will take the chill outta ya:

3 Cups Corn (frozen works)
2 - 3 Cans Chicken Stock
8 Slices Bacon
1 LB Cooked Lobster Tails (2 small ones work) chopped
1 Medium yellow onion diced
4 Stalks celery diced
4 Carrots diced
2 TBL Butter
1 TSP Cayenne
1 Cup Clam Juice
1 Cup heavy cream
4 TBL Sour cream
Salt and Pepper

Add 2 cups corn + 1 1/2 cans chicken stock to a food processor, blend until smooth and creamy, reserve. Cook the bacon until crisp in a soup pot, remove and set aside. Leave 3 TBL bacon grease in the pot. Toss in the onion, carrots, celery and remaining cup of whole corn. Season with cayenne, salt and pepper. Cook for about 5 - 10 on medium heat. Deglaze pot with Clam Juice and 1 can Chicken Stock. Bring to a low simmer for 10 minutes, you may need to add additional stock. Pour in corn mixture, heavy cream and sour cream. Bring back to slow simmer. Check and adjust seasoning.

In a small pan melt butter and add lobster. Heat on low to medium heat for about 2 minutes.

Divide Lobster into 4 serving bowls. Ladle in soup, top with bacon bits.

I like serving bread with this one. It is killer on a cold day.

[Cpt. Morgan]

geez loueeezze does that sound good!