This is a great late summer meal. It’s actually one of the recipes in my cookbook. I thought I would share it again on my site for anyone wanting to try a cookbook recipe. 
 
I’m also interested in hearing from you. If you have a great recipe for garden vegetables; send me the recipe. (Only if you want to share and make it public) I’ll pick the one that I think fits best with this blog site and have a guest post with your name on it and where you are from.  I will also send you a signed copy of “The Gourmet Farm Girl Cookbook”    
 

Lobster and Potato Chowder
 with Grilled Sweet Corn, Fresh
Tomatoes and Basil

 

 

4- slices smoked bacon chopped

2 stalks of chopped celery and a few light green celery leaves
1 small chopped onion
3 cloves garlic minced
1 Qt. of hot water
4 Organic Chicken Bouillon cubes
3 14.5 oz cans low sodium chicken stock
8 medium Russet potatoes chopped

3 bay leaves
4 -5 medium size ears of fresh picked sweet corn
2 Tablespoons melted butter
1 pint half and half
2 Tablespoons cornstarch dissolved in one oz. COLD water
2 cups cooked lobster or crab meat
2 medium size fresh tomatoes chopped
Small bunch fresh basil
Cracked black pepper

In a large stock pot over medium heat brown the bacon till lightly crisp; remove the bacon pieces from the grease and drain on a paper towel; reserve 4-5 tablespoons of bacon fat in the pan. Add the chopped celery, onions and garlic. Cook for 8-10 minutes till soft and fragrant.
 

Add the water, bouillon, chicken stock, potatoes and bay leaves; bring to a boil; reduce heat and cook for 20-30 minutes. Stir often smashing a few of the potatoes against the side of the pan as they simmer. (This will help to thicken the broth)

While soup cooks; husk the sweet corn and remove silks. Brush each ear with melted butter and place on a 425 degree grill for 10-15 minutes till cooked through and slightly charred.
Remove from heat and let cool; cut kernels off and add to soup along with the half and half.

Whisk together the corn starch and cold water; stir into soup; simmer for an additional 5-6 minutes stirring often till soup 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.

Garnish with fresh chopped tomatoes, chopped basil and cracked black pepper.

Serves 6-8