Lobster Corn Chowder

Serves 6 to 8


1lb. cooked lobster meat, chopped into bite size pieces
1 large leek, white and green parts separated, sliced
1 cup white wine
8 cups water
8 stick pouches Savory Choice
6 oz. thick-cut bacon, small dice
2 stalks celery, small dice
black pepper to taste
5 medium Yukon gold potatoes, peeled and cut into 1/2-inch dice
1.5 cups of frozen corn
1 cup heavy cream
1/2 lemon, juice only
2 tbsp. fresh parsley, chopped


1. In a large stock pot, add water, Savory Choice Lobster Broth Concentrate, the green part of the leek, and wine over high heat. Bring the stock to a boil and reduce to a simmer.
2. Meanwhile, render the bacon for 3 minutes over medium heat. Add the white part of the leek, celery, and black pepper. Cook for 3 minutes then add to simmering stock.
3. Add the potatoes and simmer for 10 minutes, stirring periodically, until the potatoes are tender.
4. Add the corn and simmer another 3 minutes.
5. Add the lobster and cream, and simmer for 3 more minutes.
Stir in the lemon and parsley.