Lobster Corn Chowder

For the stock:

• 3 (1 ¼ to 1 ½ pound) cooked lobsters
• 3 ears corn*
• 1 yellow onion quartered
• 2 stalks celery cut into big chunks
• ¼ cup cream sherry
• 1 teaspoon sweet paprika
• 5 cups water
• ¾ cup dry white wine

For the soup:

• ¼ pound Bacon large-diced
• 4 tablespoon butter
• 3 cups diced Yukon gold potatoes unpeeled (about 3 medium)
• 1 ½ cups diced yellow onions 2 onions
• 2 cups diced celery 3 to 4 stalks
• 1 tablespoon kosher salt
• 1 teaspoon freshly ground black pepper
• ¼ cup cream sherry
• 2 cups heavy cream
• 1 tablespoon chopped fresh chives plus more for garnish
• crusty bread for serving