Corn And Lobster Chowder - cooking recipe

Ingredients

1/4 lb thick slab bacon (rind removed)
1 tablespoon unsalted butter
2 cups diced onions (1/4-inch)
2 tablespoons all-purpose flour
4 cups chicken broth
2 bay leaves
1 teaspoon sweet paprika
2 russet potatoes, peeled and cut into 1/4-inch dice
3 sprigs fresh thyme
1 cup half-and-half
3 cups cooked fresh corn kernels
1 red bell peppers or 1 yellow bell pepper, cut into 1/4-inch dice
4 scallions, very thinly sliced
salt and black pepper, to taste
2 cups cooked lobsters, cut into 1/2-inch dice (fresh or frozen)
1/4 cup flat leaf parsley

Preparation

Cut bacon into small dice and place in a large pot over low heat.
Cook, stirring, to render the fat, 5 to 7 minutes.
Add butter and let it melt.
Add onion and cook over low heat, stirring occasionally, until wilted, about 10 minutes.
Add flour; cook, stirring, for 1 minute longer.
Simmer broth, bay leaves, and paprika in the pot for 5 minutes to flavor broth.
Add potatoes and thyme; cook until potatoes are just tender, about 15 minutes.
Add half-and-half, corn, peppers, and scallions; cook 10 minutes.
Season with the salt and pepper.
Add lobster and parsley just before serving hot.