Lobster Chowder.

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Farmers markets at this time of year can be overwhelming, in the best kind of way. Corn is in super abundance and at a very good value. I easily over bought. So what does one do with corn for many and you dine as one? Time to turn out a summer favorite of mine–corn chowder.

After steaming and removing the kernels I decided to simmer the corn ears by just covering with water and adding a few sprigs of fresh basil, garlic, and dried chili peppers for about 50-60 minutes. I portioned off enough to replace the water called for in the recipe.

Recipe is a variation from a lobster fisherman as published in Yankee Magazine. In advance, I steamed the lobster versus a par-boil and could not see using all that butter as I have plans next week! Find the master version over here. And no, I do not know why his is red and mine is not. Hmmm.

Overall a win in taste as the lobster was sweet; the broth possessed a slight heat. I froze the remaining corn.

Note: The corn stock method is from the August issue of Bon Appetit. Photo is mine and taken with the one that is never far, the i-device.

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