Corn & Shrimp Chowder
Serves 4 to 6
Pur�e 2 cups of the corn in a food processor until smooth and set aside.
Melt butter in a large saucepan over medium-high heat. Add onions and saut� until wilted 3 to 4 minutes.
Stir in pur�ed corn, lobster stock, and light cream and simmer for 2 to 3 minutes. Stir in the remaining corn, bell pepper, shrimp, cilantro, and salt and pepper.
Gently simmer until shrimp are just cooked through. Ladle into bowls, garnish with cilantro leaves and serve.