|From lobster chowder|
I got the idea and tweaked some from the recipe at epicurious. The tweaking depended on what I had on hand, as usual.
2 lbs leftover lobster meat (previously boiled)
8 slices of smoked pork fat back, pan fried until crispy (I used this in place of bacon)
2 medium potatoes, diced
2 medium carrots, diced (smaller than potatoes)
1 large onion, chopped
1 cup celery stalks, sliced into 1/8 inches
4 cups frozen and thawed sweet corn kernels (I had mine from my garden; feel free to use canned)
6 cups lobster broth (prepared day before))
1-1/2 cups heavy cream
6 tbsp sour cream
2 tbsp butter
Prepare lobster meat. Set aside in the fridge.
Purée 2 cups corn with 1 1/2 cups broth in processor until almost smooth.
Pan fry on medium heat the thin fat back slices (or bacon) until crisp. Place on paper towel to drain excess oil, crumble and set aside. Leave about 3 tbsp of oil drippings in the pan.
Cook partially the diced potatoes and corn. Doing this helps them retain their shape and prevents making them too starchy/pasty. Set aside.
Pour off and discard all but 3 tablespoons drippings from pot. Add onions to pot; sauté until light golden, about 5 minutes. Add potatoes, carrots, and celery; sauté until vegetables soften slightly, about 2 minutes. Add broth; simmer 10 minutes. Stir in corn puré, corn kernels and heavy cream; simmer 5 minutes. Season with salt and pepper. Remove soup from heat; stir in sour cream.
Melt butter in medium nonstick skillet over medium heat. Add lobster meat and sauté just until heated through, about 2 minutes. Ladle soup into bowls. Garnish each serving with lobster pieces, crispy fat back (or bacon bits) and serve.