Corn and Lobster Chowder

Ingredients

• 8 slices bacon chopped
• 2 tablespoons butter ()
• 0.8 cup carrots diced peeled finely
• 0.3 teaspoon cayenne pepper 
• 0.7 cup celery diced finely
• 3 cups bottled clam juice 
• 2.3 pounds corn kernels yellow frozen thawed
• 3 tablespoons chives fresh chopped
• 20 ounce lobster tail pieces frozen thawed uncooked cooked cut into bite-size pieces
• 3 cups low-salt chicken broth 
• 2 cups onions chopped
• 6 tablespoons cup heavy whipping cream sour
• 1.5 cups whipping cream 

Equipment

• bowl
• frying pan
• paper towels
• ladle
• pot

Directions

1. If using thawed frozen lobster tails, cook in pot of boiling water until almost cooked through, about 6 minutes.
2. Drain. Cool. Using kitchen shears, cut lobster shells open.
3. Remove lobster meat; cut into bite-size pieces. Discard shells.
4. Purée 4 cups corn with 1 1/4 cups broth in processor until almost smooth.
5. Sauté bacon in large pot over medium heat until crisp, about 5 minutes.
6. Transfer bacon to paper towels.
7. Pour off and discard all but 3 tablespoons drippings from pot.
8. Add onions to pot; sauté until light golden, about 5 minutes.
9. Add remaining 4 cups corn; sauté 3 minutes.
10. Add carrots, celery, and cayenne; sauté until vegetables soften slightly, about 5 minutes.
11. Add clam juice and 1 3/4 cups broth; simmer 10 minutes. Stir in corn puré and whipping cream; simmer 5 minutes. Season with salt and pepper. (Lobster, bacon, and soup can be prepared 1 day ahead. Cover and chill lobster and bacon separately. Cool soup slightly; chill uncovered until cold, then cover and keep chilled. Bring bacon to room temperature and bring soup to simmer before continuing.)
12. Remove soup from heat; stir in sour cream.
13. Melt butter in medium nonstick skillet over medium heat.
14. Add lobster meat and sauté just until heated through, about 2 minutes. Ladle soup into bowls.
15. Garnish each serving with lobster pieces, bacon, and chives and serve.