Ingredients:
- 1 (21 lb.) live Maine lobster
- 4 strips bacon, fine dice
- 1/2 med. onion, fine dice
- 1/4 med. green pepper, fine dice
- 1/4 med. red pepper, fine dice
- 1/4 med. yellow pepper, fine dice
- 1/4 sm. jalapeno pepper, fine dice
- 1/2 stalk celery, fine dice
- 1/2 med. carrot, fine dice
- 1/2 c. diced green chilies, canned
- 1/4 lb. unsalted butter
- 1/2 c. all purpose flour
- 6 c. lobster stock or 1 tbsp. lobster base and 6 c. water
- 1 tbsp. tomato paste
- 1 c. corn, cut off the cob
- 1 c. cream style corn
- 1 sm. smoked hamhock
- 2 med. baking potatoes, peeled and cut into 1 inch square dice
- 1 bunch cilantro, fine chopv
- 2 stalks green onions, fine bias cut
- 2 c. heavy whipping cream
- 1 tsp. Lenard's southwestern seasoning blend
- 1/2 lemon juice
- Salt and ground black pepper, to taste
Instructions:
Steam lobster 17 minutes, let cool and remove from shell. Save shells to make lobster stock if desired. Saute bacon until crispy in sauce or small stock pot. Add: onions; green, red, yellow and jalapeno peppers; celery and carrots, cook until soft. Add: tomato paste and green chilies. Add: lobster base, if that is your choice over stock. Cook 3 mintues stirring constantly over medium heat. Add: 1/2 of the unsalted butter and cook until melted. Add: flour and cook 3 more minutes. Roast corn kernals in an oven on a baking sheet or other flat pan until slightly browned and add to chowder. Add: cream style corn; southwestern seasoning and smoked hamhocks. Add: stock or water, if using base. Cook for 1/2 hour keeping at a slow boil, stirring constantly. Add: potatoes and cook for another 15 minutes. If too thick add more stock or water to desired consistency. Add: green onions; cilantro and lemon juice. Slowly Whisk in cream and the remaining butter until melted. Season with salt and black pepper to taste. Serves 12 people. The Phoenician
