Lobster & Roasted Corn Chowder

This is a chowder with a few more ideas than the usual cream and potatoes. A whole steamed lobster, four colors of bell pepper, a jalapeño, a smoked ham hock, and both roasted and creamed corn go into the pot, so the finished bowl has meat, smoke, heat, and sweet all at once.

Roasting corn before adding it to the pot is the difference-maker. Spread the kernels on a sheet pan and let the oven char the edges. Those browned bits deepen the corn flavor and add a toasted aroma no raw kernel can match.

Do not toss the lobster shells after shelling the meat. Simmer them in water for 30 to 45 minutes and you have the lobster stock the recipe calls for, far better than any canned lobster base.

The bacon starts everything. Fine-diced strips render slowly and give you flavored fat for sauteing the mirepoix. The roux goes in after the tomato paste, then stock, then the corn, ham hock, and Southwestern seasoning. A slow half-hour simmer builds body.

Chef Tips

• Cut vegetables in a true fine dice. Chunky vegetables make this chowder look rustic instead of elegant, and they cook unevenly.
• Whisk in the cream at the end off high heat. Boiling cream can break a chowder, turning it greasy and separated.
• Taste before salting. The ham hock, bacon, and lobster stock all bring sodium. Over-salting is the classic chowder mistake.
• Finish each bowl with a squeeze of lemon, a shower of fresh cilantro, and sliced scallions. Bright toppings cut through the richness.

Variations

• Swap lobster for blue crab or shrimp if lobster is out of season or out of budget.
• Add a splash of dry sherry with the tomato paste for a deeper, restaurant-style flavor.
• Skip the ham hock and use smoked paprika for a similar smoky note without the pork.