For corn Stock: You can Substitute clam broth 1/ 2 leek, well washed and cut on the bias 2 celery stalks, cut on the bias 8 corn cobs, with kernels removed (save for chowder) 3 garlic cloves coarsely chopped 1/ 2 large bunch thyme 1 bay leaf 1/ 4 teaspoon black peppercorns 1 ham hock (optional) 6 Quahog clams (optional) 8 cups chicken broth or water
Place leek, celery, garlic, thyme, bay leaf, peppercorns and if desired ham hock and clams in a large stockpot and cover with chicken broth or cold water. Bring to a boil over high heat. Lower heat and simmer uncovered for 2 hours. Strain and discard solids. Set aside.
1 Tablespoon unsalted butter 1 / 2 C diced slab bacon (optional) 1/ 4 C diced onion 1/ 4 C diced celery 1/ 4 C chopped leeks 10 potatoes cooked and cut in small dice 1/ 4 – 1/ 2 C light or heavy cream 1 teaspoon fresh thyme 1 Tablespoon fresh Italian leaf parsley leaves kosher salt or sea salt to taste 3/ 4 lb poached lobster meat
In a medium saucepan over medium-low heat add butter, bacon, carrot, onion, and celery and cook until soft and transparent (about 7 minutes). Raise heat to high and add lobster meat, potatoes, stock and corn kernels. Bring to a boil. Cook and cover stirring occasionally. Add cream. Heat through and serve.