👨‍🍳 作り方

1. 1

   In a large pot or Dutch oven, cook the diced bacon over medium heat until crisp. Remove bacon with a slotted spoon and set aside, leaving the rendered fat in the pot.

   ⏱️ 5-7 minutes
2. 2

   Add the chopped onion and celery to the pot with the bacon fat. Sauté until softened, about 5-7 minutes.

   ⏱️ 7 minutes
3. 3

   Stir in the diced potatoes and cook for another 2 minutes.

   ⏱️ 2 minutes
4. 4

   Sprinkle the flour over the vegetables and stir well to coat. Cook for 1 minute to toast the flour.

   ⏱️ 1 minute
5. 5

   Gradually whisk in the chicken or seafood broth, ensuring no lumps form. Bring to a simmer.

   💡 プロのコツ: Whisking continuously prevents lumps.
6. 6

   Add the corn kernels and cook until the potatoes are tender, about 15-20 minutes.

   ⏱️ 20 minutes
7. 7

   Stir in the milk and heavy cream. Heat gently, but do not boil.

   💡 プロのコツ: Simmering after adding dairy can cause it to curdle.
8. 8

   Add the chopped lobster meat to the chowder and cook for 2-3 minutes, just until heated through.

   ⏱️ 3 minutes

   💡 プロのコツ: Overcooking lobster will make it tough.
9. 9

   Season with salt and freshly ground black pepper to taste. Stir in half of the reserved crispy bacon and fresh dill.

   💡 プロのコツ: Taste and adjust seasoning before serving.
10. 10

    Ladle the chowder into bowls and garnish with the remaining crispy bacon and fresh dill.