Sweet summer corn and lobster are the stars in this creamy, oh-so-easy New England chowder.


1 or 2 lobsters (2 1/2 pounds total), boiled, drained and cooled (I used two large lobster tails)

2 ears fresh corn, husked

2 tablespoons unsalted butter

1 large or 2 small leeks, trimmed, rinsed, dried and chopped

1 medium red bell pepper, stemmed, seeded and finely chopped

2 tablespoons unbleached flour

3 cups chicken broth

1 cup whole milk

1/2 cup heavy whipping cream

Freshly ground black pepper

2 tablespoons chopped fresh flat-leaf parsley for garnish

1 tablespoon chopped fresh chives for garnish


1. Remove lobster meat from shells, pick over, cut into chunks and set aside.

2. Scrape kernels from corn cobs with a small knife. Reserve with their juices.

3. Melt butter in large soup pot over medium-high heat.

4. Saute leek for 3 minutes. Add bell pepper to pot and saute for another 3 minutes.

5. Add flour; stir well and add chicken broth. Lower heat to medium, add milk and cream, and stir until soup simmers and thickens slightly. Add lobster and corn. Add black pepper to taste and simmer for another 3 minutes, stirring often. Serve at once, garnished with herbs.

Serves 6.