Corn And Lobster Chowder

• 1/4 lb thick slab bacon (rind removed)
• 1 tablespoon unsalted butter
• 2 cups diced onions (1/4-inch)
• 2 tablespoons all-purpose flour
• 4 cups chicken broth
• 2 bay leaves
• 1 teaspoon sweet paprika
• 2 russet potatoes, peeled and cut into 1/4-inch dice
• 3 sprigs fresh thyme
• 1 cup half-and-half
• 3 cups cooked fresh corn kernels
• 1 red bell peppers or 1 yellow bell pepper, cut into 1/4-inch dice
• 4 scallions, very thinly sliced
• salt and black pepper, to taste
• 2 cups cooked lobsters, cut into 1/2-inch dice (fresh or frozen)
• 1/4 cup flat leaf parsley

1. Cut bacon into small dice and place in a large pot over low heat.
2. Cook, stirring, to render the fat, 5 to 7 minutes.
3. Add butter and let it melt.
4. Add onion and cook over low heat, stirring occasionally, until wilted, about 10 minutes.
5. Add flour; cook, stirring, for 1 minute longer.
6. Simmer broth, bay leaves, and paprika in the pot for 5 minutes to flavor broth.
7. Add potatoes and thyme; cook until potatoes are just tender, about 15 minutes.
8. Add half-and-half, corn, peppers, and scallions; cook 10 minutes.
9. Season with the salt and pepper.
10. Add lobster and parsley just before serving hot.

bacon, unsalted butter, onions, flour, chicken broth, bay leaves, sweet paprika, russet potatoes, thyme, corn kernels, red bell peppers, scallions, salt, lobsters, flat leaf parsley

Taken from www.food.com/recipe/corn-and-lobster-chowder-490945 (may not work)