~Lobster Corn Chowder~

• 1 packages diced panchetta
• 4 cup milk
• 1 cup heavy cream
• 1/4 cup cooking sherry
• 3 cooked & chopped lobster tails
• 4 diced red potatoes
• 4 celery stalks
• 1 packages frozen corn
• 1/2 purple onion
• 1/2 tsp red jalapeno in jar
• 1/3 cup diced chives
• 1 tsp kosher salt
• 1 tsp pepper
• 1 tsp old bay seasonings
• 1 pinch red chili flakes
• 1/2 cup butter
• 1/2 cup flour
• 1 bayleaf
• 1 cup lobster stock

1. start by cooking your lobster tails in boiling water for 6 minutes take out of water & add to a ice bath.
2. Once cooled take out meat dice and set aside.
3. Save water you will be using as your stock
4. now dice all veggies set aside.
5. in a stock pan add butter, celery & onion cook for about 2 minutes on med high heat, add all seasonings add flour & make your rue.cook down 2 more minutes add all liquids,Strain your lobster stock into pot with potatoes and cook for about 20 minutes till potatoes are tender
6. once potatoes are tender add frozen corn & lobster in & cook another 6-7 minutes top with chives

panchetta, milk, heavy cream, cooking sherry, lobster, red potatoes, celery stalks, corn, purple onion, red, chives, kosher salt, pepper, bay seasonings, red chili flakes, butter, flour, bayleaf, lobster

Taken from cookpad.com/us/recipes/347218-lobster-corn-chowder (may not work)