Lobster Corn Chowder with Bacon

I've been on and off sick the past 2 weeks and we have been eating a lot of take-out so I'm sick of it and back in the kitchen! This was a great one!

First I took 2 large Lobsters and steamed them. Cut out the meat, chopped it into large cubes and put them in the fridge till I was ready for them. I put the lobster shells and claws into a bowl to save for the stock. Then I cut the kernels off of 3 cobs of corn and put the cobs into the bowl with the lobster shells.

In a large stock pot I melted 6 tablespoons of butter and sautéed 1 cup of chopped onions till they just began to brown. About 5 minutes.

Once that was ready I added 1/4 a cup of cream Sherry.

And 1 teaspoon of sweet paprika and stirred that for a minute or two.

Then I added 4 cups of whole milk.

2 cups of heavy cream.

1 cup of white wine.

Then the shells and corn cobs and any juice that collected in bottom of the bowl.

I let that simmer with the lid half on for 30 minutes.

After like 20 minutes I started the rest. In a large Dutch oven I cooked 4 large slices of bacon that I chopped. Once browned I used a slotted spoon and put them on a paper towel and set that aside.

Into the bacon fat I added 2 large Yukon gold potatoes that I diced, 3 large celery sticks diced, 1 large onion diced, and the corn I cut from the cobs.

Added a tablespoon of salt and sautéed for 5 mins.

Added some cracked black pepper.

I forgot to photograph the rest but once the stock is done I put a strainer into the Dutch oven and poured the stock in making sure to remove the shells and cobs first so it wouldn't trap any goodness! Then I simmered that for 15 minutes till the potatoes are cooked through.  Then I added the chopped lobster, a tablespoon of chopped chives and a swirl of cream sherry. Then I garnished with the cooked bacon and a lobster claw. Deeeeeeeelicious!