Easily, my most-requested dish for Thanksgiving each year is a pot of lobster and corn chowder. Yes, turkey, gravy and all that, but my oldest son SPECIFICALLY asks for this chowder, and I don't like to dissapoint. I serve it alongside the appetizers in little teeny tiny ramekins so people don't fill up, but this chowder is delicious and is a meal unto itself.

The key is the lobster stock. You can use canned if you can find it, and buy cooked lobster meat, which makes this come together fairly quickly. But I make my own. The stock must be cooked for a few hours, then strained. Directions below.

INGREDIENT LIST:

2 cups onion and celery, medium-fine chop (save the stem ends of the celery and onion for stock)
1/2 cup finely chopped celery leaves
4 lbs. lobster meat, cooked, or 3 large lobsters 3 - 4 lbs. each
1 TBSP. dried thyme
2 large bay leaves
1/2 bottle dry white wine
2 - 3 TBSP. Old Bay Seasoning
salt and pepper to taste
2 sticks of butter
1 cup flour
2 bags (4 cups or so) frozen corn (I like the white shoepeg variety)
2 cups heavy cream

Mince 2 cups of onions and celery, fine-ish. Chop the celery leaves as well and set aside.

Buy (3) large lobsters, 3 - 4 lbs, or little ones if you have no gumption. Boil some UNSALTED water to cover lobsters; you may need to do these in separate pots. When the water comes to the boil, add the lobsters. Wait until the water comes back to the boil and cook for 7 minutes, REGARDLESS OF THE SIZE OF THE LOBSTER. At 7 minutes, put them in your sink, shock with cold water, and start making a lobster stock with the lobster cooking water.

The lobsters should fit comfortably in the pot with just enough water to cover.

To make the stock, you need to first clean/shell the lobster and reserve the gently cooked lobster meat. Consolidate the lobster cooking water into one pot (discard extra if you have too much). Add thyme, bay leaves, the lobster bodies, the lobster shells, about 1/2 of a bottle of white wine (I know, worth the sacrifice), A HEFTY LOAD OF OLD BAY SEASONING (2 - 3 TBS. or more), salt and pepper to taste, and the remnants from the chopped celery and onion. Cook for 2 - 3 hours, skimming occasionally until it reduces and is a light grey color, and your kitchen smells like lobster heaven. Meanwhile you have eaten half of the lobster, so send your husband to the store to get more cooked lobster meat (or fresh lobsters) and proceed.

The lobster stock at the beginning of the process. Shells, bodies, celery, onion, herbs and spices. Let it cook gently for 2 - 3 hours. When done it will be a lovely light grayish color and will smell fantastic! Strain before using.

For the chowder, first sautee the diced onion and celery in the butter until tender, 4 - 5 minutes. Then add an equal amount of flour for a roux, cook for 3 - 5 minutes. When the roux is golden brown, add about 8 cups of the heavenly STRAINED lobster stock and simmer for 10 - 15 minutes or so. Taste and add salt and pepper if needed.

Add as much frozen white corn as you want in it, this chowder is best when chock-full of lobster and corn! Incorporate the corn, then add the least amount of heavy cream (12 - 16 oz.) as you can. The cream is for color, the stock is for flavor. Add the celery leaves. Add the lobster at the very last minute and FOR THE LOVE OF GOD DO NOT OVERCOOK THE LOBSTER! No more boil. Once the lobster is in, transfer the whole fabulous thing to a slow cooker on low and it will hang out all day. Taste again for seasoning and feel free to add more Old Bay, or even a hit of cayenne, salt and/or pepper or nothing if you love the taste. Serve it to your people and say, "You're welcome".

PS, if you are feeling decadent, provide crispy bacon bits (NOT from a jar) and minced chive or scallion for garnish. Westminster Chowder crackers would be appropriate here. Again, enjoy, this chowder is to die for.

We serve this as an appetizer for Thanksgiving, but serve it as a meal to the lobster-lovers in your life! This recipe makes a large crock-pot full of chowder. Serves a crowd, reheats well.

Creamy Lobster & Corn Chowder Recipe