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Lobster Corn Chowder

 

Lobster Corn Chowder
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Ingredients
  1. 6 ears corn, shucked
  2. 1 cup heavy cream
  3. 2 slices bacon, minced
  4. 1 medium onion, finely chopped
  5. 1 red bell pepper, minced
  6. 1 celery stalk, finely diced
  7. 1 garlic clove, minced
  8. 1 1/2 qt. chicken broth
  9. 3 potatoes, diced
  10. 3 jalapenos
  11. 2 poblano peppers
  12. 1 cup lobster meat
  13. 1 cup grated Monterey jack cheese
  14. 1 cup corn tortilla strips
Instructions
  1. Cut the corn kernels from the cob, capturing as much juice as possible. Reserve 1 cup corn kernels. Puree the remaining corn, along with the heavy cream in a food processor. set aside.
  2. Cook the bacon in a large pot over medium heat until crisp. Add onion, celery, and garlic. Cook until vegetables are tender, about 10 minutes.
  3. Add the broth, potatoes and tomatoes, including their juices. Cook until potatoes are tender.
  4. Add the pureed pureed corn and cream, reserved corn cornels, lobster, smoked chilies, and cheese.
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