1 lb cooked lobster meat, cut in bite-size pieces	1 c. fresh corn kernels,  cut from 2 cobs
¼ c. unsalted butter	2 Anaheim peppers
1 large onion, minced	1 qt. milk
3/4 lb potatoes, peeled &      cut into 3/4-inch dice	salt & freshly ground black pepper
1 c. heavy cream	18 smoked mussels (optional)

 

In a heavy grade pot or flameproof casserole, melt the butter over moderate heat.  Add the onion & cook, stirring until softened & golden, about 10 minutes.

Add the potatoes & stir to coat.  Add 1 cup of water & bring to a gentle simmer.  When the potatoes begin to soften, after about 10 minutes, add the corn kernels and 3/4 cup of water. Cover partially & simmer until the vegetables are tender, about 8 minutes longer.

Meanwhile, roast the peppers directly over a gas flame or under the broiler, turning frequently with tongs, until the skins are blackened and blistered all over.  Hold the peppers under running water and peel off the skins.  Cut the peppers in half & discard the the cores, seeds & white membrane, pat dry.  Slice the peppers crosswise in ¼-inch strips.

Drain the reserved lobster meat & add it to the pot/casserole along with the milk, pepper strips & smoked mussels.  Bring to a very gentle simmer over low heat, stirring occasionally.  Do not let the chowder boil.  Remove from heat & let cool to room temperature.  Then cover & refrigerate for several hours or overnight.

Shortly before serving, stir the cream into the chowder and bring to a gentle simmer over moderately low heat.  Season with salt & black pepper to taste & serve hot.