I have been craving a delicious Fall chowder since it was still blazing hot and dead of summer. With the cool mornings finally breaking in – Fall is here! I could not break out our big pot and these tins of Scout Canning Lobster fast enough.
In a large pot, render the bacon over medium heat. Once browned to your liking, remove and set aside. Leave the remaining fat in the pot.
Add the butter and olive oil to the same pot. Melt the butter on medium heat.
Once melted, add in the onion, garlic, carrot, celery, mushrooms, thyme and bay leaf and sweat on medium heat until the vegetables are tender and the onion is translucent.
Next, add in the tomato paste and cook on medium low heat until the red color starts to deepen with caramelization. Add in the flour and stir, scraping the bottom of the pot as you go, cooking for a minute. Before the flour burns, deglaze the pot with your sherry or vodka and scrape off anything stuck to the bottom.
Add in the clam juice, stock, 2 cans of lobster and cabbage. Bring to a boil then lower to a simmer.
Allow to simmer for 5-10 minutes until the flour has thickened the chowder and the cabbage is softened.
Add in the potatoes, squash and cream. Stir. Allow to cook for 1 more minute until the potatoes and squash are warmed through.
Serve in bowls. Make sure to remove any bay leaf. Garnish with the remaining lobster and bacon.
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