Corn & Lobster Chowder

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Number of Servings: 
6
Ingredients: 
One 16-ounce bag frozen corn kernels (about 3 cups)
3 cups all-natural chicken broth or vegetable broth
2 large carrots, shredded (about 2 cups)
1 large baking potato, peeled and cut into 1/2-inch cubes (about 2 cups)
1 teaspoon chopped fresh thyme
1 bay leaf
3 cups whole milk
¼ cup all-purpose flour
2 tablespoons sherry
1 tablespoon butter
3 cups cooked lobster meat, chopped (about 16 ounces- or the meat from 3 small lobsters)
Salt and pepper
Nutrition Information: 

(per serving)
330 calories; 9g fat (4.5g saturated); 720mg sodium; 39g carbohydrates; 5g fiber; 23g protein; 130% vitamin A; 20% calcium

Instructions: 

Combine the corn, broth, carrots, potato, thyme, and bay leaf in a large saucepan or Dutch oven and stir. Cover, and bring to a boil. Reduce the heat and simmer, covered, until the potatoes are tender, about 15 minutes.

Meanwhile, whisk together the milk and flour in a medium bowl until well blended.
When the potatoes are tender, stir in the milk mixture (re-whisk if necessary), sherry, butter, and lobster meat. Bring the soup back to a simmer, stirring constantly. Continue to simmer and stir gently until the soup thickens slightly, about 2 minutes.

Remove the bay leaf and season with salt and pepper to taste. Serve in individual bowls with a piece of crusty bread and green salad on the side.

Source: Meal Makeover Moms

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