1/4 pound slab bacon (rind removed)

2 tablespoons butter

2 cups diced (1/4-inch) onion

2 tablespoons all-purpose flour

4 cups chicken broth

2 bay leaves

1 teaspoon sweet paprika

2 russet potatoes, peeled and cut into 1/4-inch dice

3 sprigs fresh thyme

1 cup half-and-half

3 cups cooked fresh corn kernels

1 red or yellow bell pepper, cut into 1/4-inch dice

4 scallions, very thinly sliced

Salt and pepper to taste

2 cups of cooked lobster, (fresh or frozen) cut into 1/4-inch dice

1/4 cup flat-leaf parsley

Cut bacon into small dice and place in a large pot over low heat. Cook, stirring to render the fat, 5 to 7 minutes. Add the butter and let it melt.

Add onion and cook over low heat, stirring occasionally, until wilted, about 10 minutes. Add flour; cook, stirring, for 1 minute longer.

Simmer broth, bay leaves and paprika in the pot for 5 minutes to flavor broth.

Add potatoes and thyme; cook until potatoes are just tender, about 15 minutes.

Add half-and-half, corn, bell pepper and scallions; cook 10 minutes. Remove bay leaves. Season with the salt and pepper.

Add lobster and parsley just before serving hot.

Notebook...

Serves 8.

I tried a "budget" version of this recipe, substituting regular bacon for the slab bacon, frozen corn for the fresh, and an 8-ounce package of imitation lobster meat for the fresh. All other ingredients were the same as the recipe.

Try to pre-cook the corn before you begin. You won't have much time to do so once you start making the chowder.

Using garden-fresh herbs is a simple and cost-effective way to enhance the flavor of any dish. If you don't already have a small herb garden, consider starting one.

Delicious. An amazing blend of flavors in both the full-priced and budget versions.