Southwestern Corn and Lobster Chowder Post

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.