Tomatoes and Basil
4- slices smoked bacon chopped
1 small chopped onion
2 quarts chicken stock
8 medium sized Russet potatoes chopped into bite size pieces
(skins can be left on if desired) 3 bay leaves4 -5 medium size fresh picked sweet corn
*Note-cook fresh lobster the day before and reserve the meat or pick up cooked lobster from your fish monger.
In a large stock pot over medium heat brown the bacon till crisp; remove the bacon pieces from the grease and drain on a paper towel; reserve the bacon fat in the pan. Add the chopped celery, onions and garlic. Sauté for 8-10 minutes till soft and fragrant.
While soup cooks; husk the sweet corn and remove silks. Brush each ear with melted butter and place on a 450 degree grill for 10-15 minutes till cooked through and slightly charred.
Whisk together the corn starch and cold water; stir into soup; simmer for an additional 5-6 minutes stirring often till the chowder thickens; add the bacon pieces and lobster meat. Gently stir together; simmer for 1-2 minutes; do not overcook or lobster meat can get tough.