Smoked Corn and Lobster Chowder

Ingredients

3 tbsp canola oil
2 stalks celery
1 yellow onion
2 carrots
3 cloves garlic
3 sprigs fresh thyme
3 bay leaves
2 cups clam juice/fish stock
4 cups water
1 1lb. can frozen lobster, thawed, reserve liquid for use in stock
4 cobs of corn, smoked and cut off the cob.
10 slices bacon, diced
2 tbsp butter
1 large yellow onion, chopped
3 stalks celery, diced
2 medium carrots, diced
2 cloves garlic, minced
2 sprigs thyme
1/4 tsp cayenne pepper
3 tbsp all purpose flour
6 small potatoes, chopped into 1/2 inch cubes
1 tin coconut milk
Salt and pepper, to taste
Garnish with 1/4 cup chopped parsley

Directions

Combine roughly chopped vegetables and canola oil in a large, heavy stock pot. Cook on medium-high for 3 minutes. Add thyme, bay leaves, clam juice, water and reserved liquid from lobster. Reduce heat to low and simmer for 1 – 1 1/2 hours. Remove from heat, strain and reserve the stock.
In a large pot, cook bacon over medium-high heat until golden brown. Remove bacon and drain off most of the fat, leaving 1 tbsp in the pot. Add butter, onions, celery, carrots, garlic, thyme and cook over medium heat for 5 minutes, until soft. Add flour and cook for 2 minutes, stirring so that flour does not burn. Add the stock, potatoes and corn and bring to a boil. Add water if vegetables are not fully covered with stock. Reduce heat, cover and cook on low for 20 minutes, until potatoes are tender. Add lobster meat, coconut milk and bacon and continue cooking for another 5 minutes. Remove from heat, remove thyme sprigs and garnish with parsley. Add salt and freshly ground pepper, to taste. Serve with crusty bread and a leafy green salad.