Lobster Corn Chowder

Chowder is one of my favorite hearty meals to warm up a cold day.  Of course, any recipe that starts with rendering bacon is good in my book, but chowder fits the bill to drive away the winter's winds.  However, sometimes a less hearty alternative is inspired, either for something more delicate, or through ingredients more refined.  I have whole cookbooks of traditional chowders, but some years back I clipped this recipe from Wine Spectator for a lighter alternative.  I finally tried it last weekend and enjoyed it greatly, although lost on the kids was my fancy tableside pouring.  At least I pretended to be taken away to a fine restaurant...  Try it and tell me if you like it.  Serves 2.

Ingredients:
3 tbsp butter
2 1/2 cups leeks, white parts finely chopped
3 cups potatoes, peeled and diced
1 cup onions
salt/pepper
2 cups corn kernels
1 cup heavy whipping cream
3 cups light fish stock (fumet)
4 sprigs each tarragon and thyme, tied into a bundle
1/4 lb chanterelle mushrooms
1/2 lb cooked lobster meat, cut into chunks
1 tbsp fresh chives, finely chopped

Directions:
Start the soup by melting 2 tbsp butter in a heavy saucepan.  Add 2 cups leeks, 2 cups potatoes, onions and salt.  Cook over low heat for 10 minutes.  Add the corn kernels and cook 2 munites.  Add the cream, bring to a simmer.  Add the stock and herbs, season, and simmer until the potatoes are very tender, up to 20 minutes.  Remove the herbs, and blend with a handheld blender or in batches in a food processor, pureeing until smooth.  Cover and let stand until ready to serve.
For the garnish, melt 1 tbsp butter over medim-low heat in a large sautee pan.  Add potatoes and soften for 5 minutes.  Add the chanterelles and saute for 2 minutes.  Add the leaks and a pinch of salt and soften, 2 to 3 minutes.  Add the lobster meat and the remaining stock.  Cover to warm the lobster and further soften the potatoes a few minutes.  Remove from heat, add the chives. 
Bring the soup back to a boil.  Divide the garnish evenly between bowls and ladle the soup over the garnish.  Serve with a chardonnay.