Lobster & Corn Chowder

This one will make a crowd scream for more especially if it's just a creamy cup offered at the beginning of a  gathering + it's so rich that that's really all you need, maybe with some skillet cornbread or sliced baguette.  It can also be modified  for those folks doing dairy + gluten free as well, or done with fish ,or just the corn as well, as desired.

 So you will need :

lobster meat  ( 1 - 2 lbs of tailmeat  - or nice fish like haddock or halibut)

fresh corn  ( 6 ears , corn taken off cob) and or equivalent amount of frozen corn 

red peppers ( 1 large one, best roasted and then chopped)

new bliss potatoes ( 1 lb, sliced in half)

a big vidalia onion , diced 

wild mushrooms or portobello mushrooms  ( thinly sliced)

Saffron,  some fresh parsley and or dill or whatever you have in your garden

Saute your onion and mushrooms , and then add corn +red peppers... add a splash of sherry into the sauté. Use whatever oil you like. Then add your red bliss potatoes ( or use purple fingerlings if you want more color), then add a stock of your choice -( best is a Asian shrimp paste or seafood bouillon, but you can use chicken or veggie broth as well). Fill up the pot with broth and let it simmer slowly. 

Add some powdered or threads of  saffron and a dash of turmeric and salt and pepper and a dash of Thai sweet chili sauce and a bit more sherry and let cook for about 40 minutes on low. When it's all smelling divine it's time to make it creamy. You can go old style with regular cream or half + half up to oat milk and then what you're going to do is make a roux.

Take out a cup of the broth, and add some flour or corn starch - can gluten free or not and whisk til it's a loose paste. Return to the pot and stir and let cook til thickens. Then, at the end you add the lobster meat , chopped chunky.  You could do this whole recipe with fish as well if not into shellfish. Or just veggies too.

Correct the seasoning at the end after tasting ( I usually add a tad more saffron with the lobster meat.) garnish with fresh chopped parsley or dill, and serve with your bread and butter of choice.