Ingredients
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8 ounces slab Bacon
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2 tablespoons Unsalted Butter
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4 cups diced Onion
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8 cups Basic Chicken broth
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4 Bay leaves
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2 teaspoons Sweet Paprika
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¼ cup all-purpose Flour
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4 russet Potatoes
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6 sprigs fresh Thyme
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2 cups Half-and-Half
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6 cups frozen Corn
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2 red or yellow Bell Peppers
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8 Scallions
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Salt
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Freshly ground Black Pepper
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About 4 cups diced cooked Lobster
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½ cup chopped fresh flat-leaf Parsley
Directions
The word chowder calls to mind the rocky New England coast, where cornfields go down to the sea, the seaweed lies in mats above the high-tide mark, and the lobster traps are full of fat lobsters. Although chowder derives from the kettle in which French fishermen cooked up their seafood stew (chaudière, or “cauldron”), it is a classic American dish, never more so than when made with corn and lobster.
Steps
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1
Done
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Place the bacon in a large pot over low heat. Cook, stirring, to render the fat, 5 to 7 minutes. Add the butter to the pot and when it melts, add the onions and cook, stirring occasionally, until softened, about 10 minutes. |
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2
Done
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Meanwhile, combine the broth, bay leaves, and paprika in a small pot and bring to a boil over high heat. Reduce the heat to medium and simmer for 5 minutes to give the broth a rich flavor. Keep hot. |
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3
Done
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Add the flour to the bacon and onions and cook, stirring, for 1 minute. |
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4
Done
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Add the hot broth, the potatoes, and the thyme to the onions and cook, stirring occasionally, until the potatoes are just tender, about 15 minutes. |
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5
Done
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Remove the bay leaves, and add the lobster and parsley just before serving. Heat over medium-low heat for 5 minutes, and serve immediately. |
