Ingredients:

  • 1 lb (450g) fresh lobster meat, cooked and roughly chopped
  • 4 slices of thick-cut bacon, chopped
  • 1 medium onion, diced
  • 2 ribs celery, diced
  • 1 medium leek, trimmed and sliced (white part only)
  • 2 medium potatoes, peeled and diced
  • 1 cup (240ml) corn kernels (fresh or frozen)
  • 4 cups (960ml) fish stock or chicken broth
  • 2 cups (480ml) heavy cream
  • 2 tablespoons unsalted butter
  • 2 teaspoons fresh thyme leaves
  • Salt and pepper, to taste
  • Chives or parsley for garnish

Instructions:

  1. Heat a large pot over medium heat. Add bacon and cook until crispy. Remove and set aside.
  2. In the same pot, add onions, celery, and leeks. Sauté until soft (about 5-7 minutes). Add diced potatoes and cook for 2 minutes more.
  3. Pour in the fish stock/broth and bring to a simmer. Season with salt, pepper, and thyme.
  4. Cook until potatoes are tender (about 15-20 minutes).
  5. Stir in the heavy cream and return to a simmer. Add cooked lobster meat and corn, cooking for an additional 5-10 minutes.
  6. Taste and adjust seasoning. Incorporate bacon back into the chowder.
  7. Ladle into bowls and garnish with chopped chives or parsley.