LOBSTER CORN CHOWDER WITH SMOKED CHILES AND MONTEREY JACK
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6 ears corn, shucked 1 cup heavy cream 2 slices bacon, minced 1 medium onion, finely chopped 1 red bell pepper, minced 1 celery stalk, finely diced 1 garlic clove, minced 1 1/2 qt. chicken broth 3 potatoes, diced 3 jalapenos 2 poblano peppers 1 cup lobster meat 1 cup grated Monterey jack cheese 1 cup corn tortilla strips   Cut the corn kernels from the cob, capturing as much juice as possible. Reserve 1 cup corn kernels. Puree the remaining corn, along with the heavy cream in a food processor. set aside. Cook the bacon in a large pot over medium heat until crisp. Add onion, celery, and garlic. Cook until vegetables are tender, about 10 minutes. Add the broth, potatoes and tomatoes, including their juices. Cook until potatoes are tender. Add the pureed pureed corn and cream, reserved corn cornels, lobster, smoked chilies, and cheese.
Cut kernels from cob	Puree in food processor	Mix with heavy cream	Cook bacon. Add onions & celery
Add broth, tomatoes, potatoes	Smoke peppers on grill	Cheese & lobster meat	Put roasted peppers in bowl and cover
Don't ignore your dog	Peel skin from peppers. Remove seeds. Chop	Make rue	Fry tortilla strips
DONE!	Well...almost.