Makes about 3 quarts: 6-8 hearty servings
(Leftover chowder is even better the next day, or it can be frozen in a plastic container.)
Prepare in advance:
¾ -1 lb. cooked lobster meat, cut into bite-size chunks
1 lb. Yukon gold potatoes, peeled, large-diced, cooked in kosher-salted water (cooking liquid reserved)
1 ½ cups corn kernels, fresh or frozen
Sauté together in 6-qt. stockpot:
¼ lb. bacon, large-diced, cooked until crisp,
Add to rendered bacon in stockpot:
1 stick of butter
1 large Vidalia onion, chopped
½ bunch celery hearts, diced
1 tsp. kosher salt
½ tsp. freshly ground black pepper
Add lobster meat and gently sauté, stirring frequently, until butter turns red.
Stir in corn kernels.
Slowly stir in:
4 cups 2% or whole milk
½ cup heavy cream
Add cooked potatoes + some (or all) of reserved cooking liquid.
Taste; add more kosher salt and freshly ground black pepper, if needed.
Bring to piping hot, but do not boil.