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When local corn is available, I can’t get enough of it. As the days get shorter and the evenings cooler, I love to make LOBSTER CORN CHOWDER. It’s summery yet hearty enough to serve big bowls for dinner, along with a simple ham and cheese board. First, I make the stock with the lobster shells and corn cobs, then add lots of fresh corn, lobster meat, potatoes, bacon, celery, a splash of sherry, and some fresh chives. This is summer comfort food at it’s best—I may just have to make a batch this weekend!
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April 2018
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