We had the pleasure of dogsitting Porter, son of Marley and Rosie Boardman, for the past week while friends went camping in Maine. Solid, right?! We love Porter so it was easy. As a thank you, they brought us two beautiful lobsters. Since today is chilly and we spent the day riding our motorcycles, we were craving a nice warm soup. We had everything except clam juice but ended up using the lobster boil broth as a sub. We will see how it all works out. 

Here’s a step by step for two people. Boil live lobsters for 8-10 minutes. Set aside to cool; reserve liquid.  Pulse 1 cup of corn in 1 cup of chicken broth until almost smooth. Sauté 2 strips of bacon until crispy. Remove bacon and set aside. Drain renderings. Add 1 onion and sauté until soft. Then, add 1 cup of fresh corn cut off cob (we used local Boardman corn, of course). Add chopped carrot and celery. Put in a dash of cayenne. Sauté for 10 minutes. Add 1.5 cups of the lobster boil broth and any juice you obtained during lobster shelling. Add 2 cups of chicken broth a dash of fish stock. Cook for 5 minutes. Add the corn purée and lower heat. Add 1.5 cup light cream or whipping cream. Simmer for 5 minutes then remove from heat and adjust salt/pepper. We will sauté the lobster in a bit of butter just before serving. Soup will be plated with lobster sauté and crumbled bacon.  

I’m sure it will be aMAINEzing!!! 😂 
Update: You know how soup is better the next day? Well this chowder had such a depth to it, almost like great leftovers. So yummy. The boil liquid was perfect.