You’ll want to start by shucking about 8 ears of fresh corn and placing them in a pot.

Then cover the corn in cold water. Bring to a boil and shut it off… Let it sit in the water to cool a bit. (The fresher the corn, the less time it needs… but, don’t forget this will also boil again later) One it is done boiling, reserve about 1 1/2 cups of the cooking liquid for later.

Place a small ingredient bowl inverted in a larger bowl… You’ll want to make sure your larger bowl can accommodate the kernels of 8 ears of corn… This method makes for so much less mess!

Now prop up a cob of corn on top of that little ingredient bowl. If you don’t find it to be stable enough, just cut off the very bottom.

Now, carefully run you your knife down the length of the corn cob… be sure your fingers are out of the way!

Now, this is a very important step… take the back of your knife and firmly run it down your naked cob. You are essentially creaming the corn by doing this.

Here is what you are left with 🙂

Before you begin, you will want to also boil a potato with salt and garlic, chop and reserve. Just one.

Start your soup by building your base, which is your veggies, but first you’ll need to render some bacon so that you have fat to cook your veggies in. So, cook until crisp.

Drain your bacon on a couple of paper towels. Reserve the bacon fat in the pot.

This is a shallot… a rather large shallot actually. It is a milder cousin of the onion. Because I find this to be a more delicate chowder, I didn’t want to overwhelm the flavor with onion.

Chop the shallot as you would an onion.

Saute the shallot over low heat in the reserved bacon fat.

Get one red bell pepper and halve and seed it. I like the sweetness of red bell pepper, you can use which ever color you like best.

Chop it up and add it in to the sauteing shallots.

Measure about a quarter cup of all purpose flour.

Add flour to the sautéed veggies.

Stir in that flour and cook for a minute or so.

Add all the corn you’ve prepared to your soup pot.

That corn cooking liquid you reserved goes in now. I run it through a strainer just to catch any stray corn silk.

Here is my left over lobster, isn’t he cute?

Pull off his legs. There is lots of yummy meat in those legs, but I have no patience to get all that meat out for this purpose.

So what I do is throw them right in the soup pot. This serves two purposes. First of all, it gives your cooking liquid a bit of seafood stock. Second, you can serve these right with your chowder and people can suck the meat out of them should they so choose.  Now is the time to add in your potato as well.

Now, remove the body and discard. (I don’t put the body in the soup pot because there is too much mush for my taste). Shell all this lobster.

Once you have shelled the tail, you can pull off the back of the tail as I have done here and remove that vein. Some people don’t bother with this step, I just do. It’s up to you.

Now chop up the meat you have reserving the claw pieces to top your chowder if you so choose.

Add the chopped lobster to the soup pot to heat through.

When all your ingredients have hung out together for a few minutes… Add in half a quart of light cream.

Chop and crumble bacon into the soup pot.

Add salt and pepper to taste. I like a good amount of fresh cracked black pepper.

Add a couple dashes of white pepper.

Add some sliced scallions, oyster crackers, the reserved lobster claw, serve and enjoy!