Lobster Corn Chowder

2 TB butter or part bacon drippings
5 or 6 green onions, with about 3 inches of green, thinly sliced
1 rib celery, diced
3 TB diced sweet red bell pepper
2 TB flour
1/4 tsp. Creole seasoning
3 cups chicken broth
1-1/2 cups corn kernels
1-1/2 cups heavy cream, fresh or frozen and thawed
1-1/2 to 2 cups diced cooked lobster meat
1 medium tomato, seeded, diced, optional
Salt and ground black pepper, to taste
1 TB dry sherry, optional
Crumbled cooked bacon, optional

Heat butter in a medium sauce pan over medium low heat; add green onion, celery, and
bell pepper. Sauté until celery is tender, stirring frequently. Add flour and stir until blended.

Stir in Creole seasoning and chicken broth.

Stir in corn kernels. Cook, stirring, until thickened and bubbly. Stir in heavy cream, lobster,
and tomato. Taste and add salt and pepper, to taste. Stir in sherry and heat through.

If desired, top each serving with a little crumbled cooked bacon.

Serve with crackers or hot buttered biscuits.

Serves 4 to 6.