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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