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Corn Chowder (The Sea Swirl in Mystic, CT)

Source of Recipe

By Marge


Recipe Introduction

List of Ingredients

6 ears fresh sweet corn
2 live lobsters
1 tablespoon salt
¼ lb. country slab bacon
4 sprigs fresh thyme plus 2 tablespoon chopped fresh thyme
1 teaspoon whole black peppercorns
2 bay leaves
coarse salt
2 tablespoon butter
2 medium onions, diced
1 teaspoon Hungarian paprika
1 # potatoes, peeled and diced
1 cup heavy cream



Recipe


Bring large pot of water to boil. Boil husked corn till tender (
When cool, cut off kernels. Bring about 2” water to boil in large pot. Add lobsters and 1 T salt and steam until bright red (10-15 min). Drain. Cool, remove meat and set aside for another lobster dish. Split carcass in half and pull out the sandy sacs in the head. Leave about half green tomalley to flavor stock.
Remove rind from bacon. Place lobster shells in large stockpot and cover with 2 quarts of water. Add seasonings and piece of bacon rind. Add thyme sprigs, peppercorns and bay leaves. Reduce heat and simmer, partially covered for an hour. Dice reserved bacon. Cook in large soup pot until crisp. Spoon off all but 1 T fat. Add butter, onions and chopped thyme and cook till onions tender but not brown. Stir in paprika. Add potatoes, corn and lobster stock. Bring to boil, reduce heat to medium and cook, covered, until potatoes tender (15-20 minutes). Add cream. Season with pepper to taste. Let stand off heat for 30 min. to 1 hr.. Reheat gently and serve.