Corn And Lobster Chowder - cooking recipe

Ingredients

20 ounces frozen uncooked lobster tails, thawed or 1 lb freshly cooked lobster meat, cut into bite-size pieces
8 cups frozen corn kernels, thawed (about 2 1/4 pounds)
3 cups low sodium chicken broth
8 slices bacon, slices chopped
2 cups chopped onions
3/4 cup peeled finely diced carrot
2/3 cup finely diced celery
1/4 teaspoon cayenne pepper
3 cups bottled clam juice
1 1/2 cups whipping cream
6 tablespoons sour cream
2 tablespoons butter
3 tablespoons chopped fresh chives

Preparation

If using thawed frozen lobster tails, cook in pot of boiling water until almost cooked through, about 6 minutes. Drain. Cool. Using kitchen shears, cut lobster shells open. Remove lobster meat; cut into bite-size pieces. Discard shells.
Puree 4 cups corn with 1 1/4 cups broth in processor until almost smooth.
Saute bacon in large pot over medium heat until crisp, about 5 minutes. Transfer bacon to paper towels. Pour off and discard all but 3 tablespoons drippings from pot.
Add onions to pot; saute until light golden, about 5 minutes. Add remaining 4 cups corn; saute 3 minutes. Add carrots, celery, and cayenne; saute until vegetables soften slightly, about 5 minutes.
Add clam juice and 1 3/4 cups broth; simmer 10 minutes. Stir in corn pure and whipping cream; simmer 5 minutes. Season with salt and pepper.
(Lobster, bacon, and soup can be prepared 1 day ahead. Cover and chill lobster and bacon separately.
Cool soup slightly; chill uncovered until cold, then cover and keep chilled.
Bring bacon to room temperature and bring soup to simmer before continuing.) Remove soup from heat; stir in sour cream.
Melt butter in medium nonstick skillet over medium heat. Add lobster meat and saute just until heated through, about 2 minutes.
Ladle soup into bowls. Garnish each serving with lobster pieces, bacon, and chives and serve.