I was lucky enough to go on a trip this past week with Jordan and Rob who dove and speared us some fish! Bonus for me was that I got the lobster head off the giant spiny lobster Rob scored.
Time to make stock! I threw the lobster head in the stock pot with some peppercorns, thyme, and lots of veggie scraps from the chowder fixings.
While that was going time to get the chowder going. Cooked up some bacon with garlic/thyme sprigs to get things going. Removed the cooked bacon for later. Added some fresh cut corn, onion, 1 jalapeno, bell peppers, and celery and let it do it’s thing for a while in the bacon drippings.
Stock cooked for roughly 45 minutes and turned out very dark and extremely tasty. Much darker than the shrimp stock that I usually make.
Deglazed the soup pan with jalapeno vinegar. Then added the stock. Boiled that for another 20 to 30 minutes while I watched some TV and poured a bourbon 
. I then reduced to a simmer. At the last minute I added a pint of heavy cream and grouper/seabass chunks I had left over from vacuum sealing the rest of my catch.
Garnished with the leftover bacon, green onion, and some EVO rye bread.
Very happy man afterwards 
“mr keys”
On the other hand, if it had Okra in it, you might have to call it Gumbo!