Corn & Lobster Chowder
Seafood chowder makes a comforting meal on a chilly evening. Serve with a small salad and crusty bread for a complete meal.
- 1 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 tsp chopped fresh thyme
- 1 bay leaf
- 3 cups whole milk
- 1/4 cup all-purpose flour
- 2 Tbs sherry
- 1 Tbs butter
- 3 cups cooked lobster meat, chopped (about 16 ounces- or the meat from 3 small lobsters)
- salt and pepper
- 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.
Recipe courtesy of the National Fisheries Institute
Calories from Fat 73 (22%)
(13%)Total Fat 8g
(20%)Saturated Fat 4g
Polyunsaturated Fat 1g
Monounsaturated Fat 1g
Total Carbohydrate 35g
(14%)Dietary Fiber 3g
Sugar Alcohols 0g
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The information presented here is for informational purposes only and was created by a team of US–registered dietitians and food experts. Consult your doctor, practitioner, and/or pharmacist for any health problem and before using any supplements, making dietary changes, or before making any changes in prescribed medications. Information expires June 2014.