Lobster Chowder

By Tingrin3

From the Boston Globe

Ingredients

• 4 oz slab bacon (rind removed andbacon cut into small pieced)
• 1/4 cup unsalted butter
• 1 lrg onion, coursly chopped
• 1 tsp chopped fresh thyme
• 2 tsp hungarian paprika
• 1 1/2 lbs all purpose potatoes (coursely chopped)
• 2 cups chix stock
• 2 cups water
• 1/2 lb cooked lobster meat
• 1/2 lb cape scallops
• 1 1/2 cups heavy cream or more if needed
• salt/pepper to taste, 2 tblsp choppped fresh parsley, 2 tblsp choppd fresh chives.

Preparation

Step 1

In a lrg flameprooof cassorole, render bacon until it is crisp and brown. Pur off all but 1 tblsp of the fat. Leave the bacon in the pan. Add the butter, onion and thyme. Coook, stirring occasionallly, for 8 minutes or until the onion is soft but not brown. Sprinkle with the paprika and cook for 1 min more. Add the potatoes, stock and water. The broth should barely cover the potatoes, add more water if necessary. Bring to a boil, cover the pan and cook the potatoes for 12 minutes or until they are partially done. If the broth hasn't thinkened slightly, smash a few potatoes against the side of the pot and cook a minute or two longer. Remove the pan from the heat and stir in the lobster, scallops and cream, salt and pepper. Let the chowder sit at room termp for up to 1 hour to allow the flavor to meld. Reheat the chowder over low heat without letting boil. Use a slotter spoon to mound the lobster, scallops, onion and potatoes in a the center of large soup plates and ladle the broth over them. Sprinkle with parsley and chives.

Enjoy, I've made several times and everyone is always in heaven.