Lobster Corn Chowder

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.