Corn And Maine Lobster Chowder Iii

Total Time: 40 mins Preparation Time: 20 mins Cook Time: 20 mins

Ingredients

• Servings: 6
• 3 cooked lobster meat, chopped
• 16 ounces frozen corn kernels
• 3 cups all-natural chicken broth or 3 cups vegetable broth
• 2 large carrots, shredded
• 1 large baking potato, peeled and cut into 1/2 inch cubes
• 1 teaspoon chopped fresh thyme
• 1 bay leaf
• 3 cups whole milk
• 1/4 cup all-purpose flour
• 1 tablespoon butter
• salt, to taste
• pepper, to taste

Recipe

• 1 combine the corn, broth, carrots, potato, thyme, and bay leaf in a large saucepan or dutch oven and stir.
• 2 cover and bring to a boil.
• 3 reduce the heat and simmer covered until the potatoes are covered, about 15 minutes.
• 4 meanwhile whisk together the milk and flour in a medium bowl until well blended.
• 5 when potatoes are tender, stir in the milk mixture (re whisk if necessary), sherry, butter, and lobster meat.
• 6 bring the soup back to a simmer, stirring constantly.
• 7 continue to simmer and stir gently until soup thickens slightly, about 2 minutes.
• 8 remove the bay leaf and season with salt and pepper to taste.
• 9 serve in individual bowls with a piece of crusty bread and a green salad on the side.