Lobster Chowder


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.