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Corn and Lobster Chowder

Makes: 6  servings Start to Finish 45 mins

Ingredients

  • 3 tablespoons  butter or margarine
  • 1/2 cup  finely diced onion
  • 1/2 cup  finely diced celery
  • 2 ears corn, shucked and kernels removed, or 1-1/2 cups frozen corn
  • 2 tablespoons  all-purpose flour
  • 1 bottle (8 oz.) clam juice or 1 can (13-3/4 oz.) chicken broth plus water to equal 2 cups
  • 8 ounces  red potatoes, scrubbed and diced
  • 1/4 teaspoon  salt
  • 1/4 teaspoon  ground white pepper
  • 1/4 teaspoon  dried thyme, crushed
  • 1/2 bay leaf
  • 1 1/2 cups  heavy or whipping cream
  • 2 tablespoons  finely diced red bell pepper
  • 2 tablespoons  finely diced green bell pepper
  • 8 ounces  frozen lobster meat, picked over and cut up
  • Crusty bread, optional

Directions

1. Melt butter in Dutch oven over medium heat. Stir in onion and celery; cover and reduce heat to medium-low. Cook vegetables 6 minutes or until softened. Add corn; cover and cook 5 minutes more.

2. Stir in flour; cook, stirring, 1 minute. Add clam juice-water mixture, potatoes, salt, white pepper, thyme and bay leaf. Bring to boil; reduce heat, cover and simmer 15 minutes or until potatoes are tender. Stir lobster, cream and red and green bell peppers into soup; simmer 3 to 4 minutes more or until lobster is cooked through. Remove bay leaf. Serve with crusty bread, if desired. Makes 6 servings.

Nutrition Facts

  • Servings Per Recipe 6
  • cal.(kcal)385,
  • Fat, total(g)29,
  • chol.(mg)124,
  • sat. fat(g)18,
  • carb.(g)22,
  • pro.(g)12,
  • sodium(mg)420,
  • Percent Daily Values are based on a 2,000 calorie diet