canned 1/4 pound unsalted butter 1/2 cup all purpose flour 6 cups lobster stock 1 tablespoon tomato paste 1 cup corn :
cut off the cob 1 cup cream style corn 1 small smoked hamhock 2 medium baking potatoes
peeled and cut into :
chunks 1 bunch cilantro
fine chop 2 stalks green onions :
fine bias cut 2 cups heavy whipping cream 1 teaspoon Lenard's southwestern seasoning blend 1/2 lemon juice Salt and ground black pepper -- to taste Steam lobster 17 minutes, let cool and remove from shell. Save shells to make lobster stock if desired. Saute bacon until crispy in sauce or small stock pot . Add: onions; green, red, yellow and jalapeno peppers; celery and carrots, c ook until soft. Add: tomato paste and green chilies. Add: lobster base, if t hat is your choice over stock. Cook 3 mintues stirring constantly over medium heat. Add: 1/2 of the unsalted butter and cook until melted. Add: flour and c ook 3 more minutes. Roast corn kernals in an oven on a baking sheet or other f lat pan until slightly browned and add to chowder. Add: cream style corn; sout hwestern seasoning and smoked hamhocks. Add: stock or water, if using base. C ook for 1/2 hour keeping at a slow boil, stirring constantly. Add: potatoes an d cook for another 15 minutes. If too thick add more stock or water to desired consistency. Add: green onions; cilantro and lemon juice. Slowly Whisk in cr eam and the remaining butter until melted. ! ! Season with salt and black pepper to taste. Serves 12 people. The Phoenician busted by sooz