Lobster Corn Chowder

Directions

• Remove meat from lobsters, reserving shells. Cut into chunks, then refrigerate until needed.
• Gather shells and any juices to a large stock pot.
• Remove corn kernels from cob, then refrigerate until needed.
• Add cobs to stock pot with lobster shells. Add in quartered onion, celery stalks, cream sherry, white wine, 3 cups whole milk and 2 cups water. Stir to combine.
• Bring to a simmer, then reduce to lowest heat setting and cook for 45 minutes. Turn off heat and let stock sit in pot.
• Add bacon to another large pot or Dutch oven over medium-low heat. Fry until crisp, about 8 minutes. Transfer to a plate lined with paper towels to drain. Reserve grease for serving.
• Add butter to pot, along with rendered bacon fat, onion and celery. Stir until translucent, about 6 minutes.
• Add potatoes, reserved corn kernels, salt and pepper, then stir for 1-2 minutes more.
• Strain stock to pot. Bring it up to a simmer and let cook until the potatoes are tender, about 20 minutes.
• Stir in heavy cream and cream sherry, then simmer for 5 more minutes. Add lobster meat and chives, then stir to combine.
• Ladle chowder into bowls, then garnish with reserved bacon and more chives.
• Serve with crusty bread on the side. Enjoy!