Recipe: Corn and Lobster Chowder

Bon Appetit/December 2002

`INGREDIENTS:`
2 10-ounce frozen uncooked lobster tails, thawed, or 1 pound freshly cooked lobster meat, cut into bite-size pieces	8 cups frozen yellow corn kernels (about 2-1/4 pounds), thawed	3 cups low-salt chicken broth
8 bacon slices, chopped	2 cups chopped onions	3/4 cup peeled finely diced carrots
2/3 cup finely diced celery	1/4 teaspoon cayenne pepper	3 cups bottled clam juice
1-1/2 cups whipping cream	6 tablespoons sour cream	2 tablespoons (1/4 stick) butter
3 tablespoons chopped fresh chives

`1`	If using thawed frozen lobster tails, cook in pot of boiling water until almost cooked through, about 6 minutes. Drain. Cool. Using kitchen shears, cut lobster shells open. Remove lobster meat; cut into bitesize pieces. Discard shells.
`2`	Puree 4 cups corn with 1-1/4 cups broth in processor until almost smooth.
`3`	Saute bacon in large pot over medium heat until crip, about 5 minutes. Transfer bacon to paper towels. Pour off and discard all but 3 tablespoons drippings from pot. Add onions to pot; saute until light golden, about 5 minutes. Add remaining 4 cups corn; saute 3 minutes. Add carrots, celery, and cayenne; saute until vegetables soften slightly, about 5 minutes. Add clam juice and 1-3/4 cups broth; simmer 10 minutes. Stir in corn puree and whipping cream; simmer 5 minutes. Season with salt and pepper. Remove soup from heat; stir in sour cream.
`4`	Melt butter in medium nonstick skillet over medium heat. Add lovster meat and saute just until heated through, about 2 minutes. Ladle soup into bowls. Garnish each serving with lobster pieces, bacon, and chives and serve.