Day Six of our Lobster Recipe Week. Here's a hearty chowder to warm up a large gathering on a cold day.

Sarah’s Lobster Bake Chowder for a Crowd
Compliments of Sarah’s Café and Twin Schooner Pub

      1 pound of butter
      4 large onions
      15 pounds Maine potatoes, peeled and cubed
      15 ears shucked Maine corn (off the cob)
      2 pounds Maine lobster, steamed and out of the shell
      4 pounds fresh Maine haddock
      2 pounds fresh Maine clams, diced
      2 Tablespoons kosher salt
      1 Tablespoons white pepper
      2 quarts heavy cream
      1 quart half and half

In
large stockpot, melt butter. Dice onions and sauté until soft. Add
potatoes, and just barely cover with water. Bring potatoes and onions
to a boil and simmer for 20 minutes. Add shucked corn, steamed lobster
meat, fresh haddock and fresh clams, diced. Sprinkle kosher salt and
white pepper over the seafood. Simmer until haddock and clams are done,
about 15 minutes. Stir in heavy cream and half and half. Enjoy!

Serves 6-8.

From the staff at Maine Food & Lifestyle magazine.