Corn and Lobster Chowder

• 2 10-ounce frozen uncooked lobster tails, thawed, or 1 pound freshly cooked lobster meat, cut into bite-size pieces

• 8 cups frozen yellow corn kernels (about 2 1/4 pounds), thawed
• 3 cups low-salt chicken broth

• 8 bacon slices, chopped
• 2 cups chopped onions
• 3/4 cup peeled finely diced carrots
• 2/3 cup finely diced celery
• 1/4 teaspoon cayenne pepper
• 3 cups bottled clam juice
• 1 1/2 cups whipping cream
• 6 tablespoons sour cream

• 2 tablespoons (1/4 stick) butter
• 3 tablespoons chopped fresh chives

• If using thawed frozen lobster tails, cook in pot of boiling water until almost cooked through, about 6 minutes. Drain. Cool. Using kitchen shears, cut lobster shells open. Remove lobster meat; cut into bite-size pieces. Discard shells.

  Purée 4 cups corn with 1 1/4 cups broth in processor until almost smooth.

  Sauté bacon in large pot over medium heat until crisp, about 5 minutes. Transfer bacon to paper towels. Pour off and discard all but 3 tablespoons drippings from pot. Add onions to pot; sauté until light golden, about 5 minutes. Add remaining 4 cups corn; sauté 3 minutes. Add carrots, celery, and cayenne; sauté until vegetables soften slightly, about 5 minutes. Add clam juice and 1 3/4 cups broth; simmer 10 minutes. Stir in corn puré and whipping cream; simmer 5 minutes. Season with salt and pepper. (Lobster, bacon, and soup can be prepared 1 day ahead. Cover and chill lobster and bacon separately. Cool soup slightly; chill uncovered until cold, then cover and keep chilled. Bring bacon to room temperature and bring soup to simmer before continuing.) Remove soup from heat; stir in sour cream.

  Melt butter in medium nonstick skillet over medium heat. Add lobster meat and sauté just until heated through, about 2 minutes. Ladle soup into bowls. Garnish each serving with lobster pieces, bacon, and chives and serve.