Food Network: Southwestern Corn and Lobster Chowder Post

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Southwestern Corn and Lobster Chowder Post
Recipe courtesy Gourmet Magazine

Ingredients
1 small onion, chopped
2 tablespoons unsalted butter
1 1/2 cups fresh corn (from about 3 ears)
1 tablespoon sugar
2 cups chicken broth
1/4 cup prepared tomato salsa
1 pound cooked lobster meat (about 2 cups), chopped coarse
1/2 cup heavy cream
1/4 cup finely chopped fresh basil leaves
1 fresh jalapeno chili, seeded and minced
Lime wedges

Directions
In a 4-quart kettle cook onion in butter over moderate
heat, stirring occasionally, until softened. Add corn and sugar and cook, stirring
occasionally, for 3 minutes. Add broth and simmer, stirring occasionally for 5
minutes, or until corn is just tender. Add salsa and simmer, covered for 5
minutes. Add the remaining ingredients and cook, uncovered, over moderately high
heat until just heated through. Season chowder with salt and pepper and serve with
lime wedges.