Christmas Eve Chowder

I'm not sure where I got this recipe, but it's great. I've adapted it slightly from the original but, again, this is one of the best soups I've ever eaten or made.

Lobster and Diver Scallop Green Chile Chowder with Roasted Corn

1 (2 pound) lobsters, steamed*
1 lb. Diver Scallops
3 tablespoons unsalted butter
1 large Spanish onion, finely chopped
3 cloves garlic, finely chopped
1 cup dry white wine
3 cups roasted corn kernels, cobs reserved (soak in water for 10 minutes and then roast or grill)
4 to 5 cups lobster stock**
2-3 small to medium poblano chiles, roasted, peeled, seeded and diced (depends on how spicy you like it)
3 cups heavy cream
Salt and freshly ground black pepper
1/4 cup finely chopped fresh cilantro leaves, plus leaves for garnish

When corn is slightly cooled, remove husks and kernels and place kernels in a bowl.
Remove the claws from the lobsters. Carefully crack the claws and try to remove the meat in 1 piece and set aside for garnish. Remove the tail meat and chop into 1-inch chunks and set aside in the refrigerator. Reserve the shells.

Melt butter in a medium stockpot over medium heat; add the onions and garlic and cook until soft. Increase heat to high, add the wine, lobster shells, and corn cobs and cook until completely reduced.

Add 4 cups of the lobster stock and bring to a boil. Add 2 cups of the corn and let cook for 15 minutes. Remove the lobster shells and corn cobs.
Either use an immersion blender or transfer the soup to a food processor and process until smooth. Strain into a clean saucepan and bring to a simmer.

While this is cooking, in a large skillet, heat some extra butter over medium high heat and add scallops. Cook on each side leaving them undercooked in the center. Remove and set aside. Then quarter the scallops.

Take scallops, lobster meat, remaining 1 cup of roasted corn kernels and green chiles, add to clean soup and cook for 5 minutes.

Place heavy cream in a medium saucepan and reduce by half. Add the reduced cream to the chowder and stir until combined, if the chowder appears too thick, add some of the remaining lobster stock to thinly slightly. Season with salt and pepper and stir in the cilantro. Ladle into bowls and a lobster claw and fresh cilantro leaves.

* The lobster may be left out if you want. Simply add more scallops
** If you don't want to make your own lobster stock, Whole Foods or any good seafood store will have a lobster base that can be used. I've done this before and you can't taste the difference.