Begin by draining the liquid from your 2 cans of lobster meat into a pot.

Add the liquid from the lobster meat, plus 4 cups of chicken broth, 1 bay leaf, chopped celery, chopped carrots and a bit of fresh parsley to a large pot and bring to a low boil over medium heat. Cover and continue cooking over medium low heat until the vegetables are tender (5-7 minutes).

While the broth mixture cooks, begin cooking the chopped salt pork in a skillet over medium heat until crispy. When finished, remove from the skillet and place on a paper towel lined plate to garnish the soup with later.

In the skillet of drippings from the salt pork, cook the onions and garlic over medium heat until they begin to become tender.

Add the onions and garlic plus the corn and potatoes to the broth mixture, and bring to a low rolling boil over medium heat. Cover, and let cook until the potatoes become tender.

Add in 1 cup of milk and 2 cups of half and half plus a dash of cayenne pepper to the pot and continue to cook at a low rolling boil for an additional 5 minutes.

Salt and pepper your chowder to taste, and then add in the lobster meat. Reduce heat to a simmer, and cook for 3-4 additional minutes.

Serve with a side of fresh bread and garnished with some fresh parsley and salt pork.