Lobster Corn & Bacon Chowder

Chowdah. Chowder. PotAto, potaahhhto.... whether you're from New England or not, it's still DELICious. Ok warning - chowder rant ahead. Honestly, I have a bone to pick with some chowders. I'm not a huge fan of the all milk/cream stocks, as I think they tend to get super creamy, and a bit too thick for me. I've adopted this "mostly stock, a bit of cream and milk" method, and it really works well for those who like more of a hint of richness and cream than a gloopy mess. Just sayin'. If you like a really thick chowder, than more power to ya! Live and let live. It takes all kinds. Whatever makes your skirt fly up! Ok, I'll stop with the corny sayings. Can we tell it's Monday night? Ahhhh Mondays. Seriously though, this was delicious after coming home from a long day, and is actually really versatile. You can use shredded chicken, shrimp, or even crab here, or skip the protein all together and make it a veggie chowder (kale would also be delicious in this!). Any way you choose, this won't steer ya wrong. I promise.

  • 1 1/2 C cooked lobster meat, cut into 1/2" chunks
  • 3 strips bacon, lardon (cut into thin strips)
  • 2 sweet potatoes, diced into 1/2" chunks
  • 1 large onion, diced
  • 2 cloves garlic, minced
  • 8 oz frozen corn (or about 3 ears fresh, off the cob)
  • 3 sprigs fresh thyme
  • pinch of saffron
  • 1/4 t cayenne pepper
  • 1/3 t ground mustard
  • 4 C stock (you can use whatever you'd like here - fish, veggie or chicken - I had chicken on hand and it worked out just fine!)
  • 1 C whole milk
  • 1 C heavy cream
  • salt and pepper to taste
  • In a large soup pot/Dutch oven, cook the bacon until just crisp, and drain on a paper towel, leaving much of the fat in the pan.
  • Add in the sweet potato, onion, garlic and thyme, and sauté on medium for about 10 minutes, just until beginning to brown.
  • Add in the chicken stock, saffron, cayenne pepper, ground mustard and a dash of salt and pepper.
  • Bring to a boil, and then reduce heat to a simmer.
  • Add int he corn.
  • Cook until the sweet potatoes are tender, or about 15 minutes.
  • Pour in the cream and milk, and bring back up to a gentle bubble for about 5 minutes to let it thicken slightly.
  • Taste for seasoning, and add salt & pepper if necessary.
  • Stir in the lobster, and serve with a great big hunk of bread.
  • Prepare for absolute chowdah bliss.