Total Calories: 145
Place the shucked corn cobs in a large pan and cover them with the milk. Add the bay leaves, bring to a boil, and reduce the heat to a simmer. Cook for 15 minutes, strain, and reserve the liquid.
In a large soup pot, render the diced salt pork and bacon over low heat until just crisp. Add the butter and diced onions, carrots, and celery. Sweat the vegetables over low heat for 5 minutes. Add the diced peppers and continue to sweat the mixture over low heat for 3 minutes. With the heat still low, dust the vegetables with the flour, stirring constantly, making a roux; cook for 15 minutes, stirring occasionally. Add clam juice, increase heat to medium, and continue to cook for 5–10 minutes.
Add the fresh corn kernels, cooked diced potatoes, and creamed corn, and continue to cook over moderate heat for 15 minutes, stirring occasionally. Add the strained reserved milk and the chopped crabmeat. Cook the chowder for 5 minutes, adding the herbs, spices, salt and pepper to taste. Garnish with shreds of lobster meat.
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