Corn and Lobster Chowder

  • Yield: 6 servings


3cups fresh of frozen corn kernels
3cups chicken or vegetable broth
2large carrots, shredded (about 2 cups)
1large baking potato, peeled and cut into 1/2-inch cubes (about 2 cups)
1teaspoon chopped fresh thyme
1 bay leaf
3cups whole milk
1/4cup all-purpose flour
2tablespoons sherry
1tablespoon butter
3cups cooked lobster meat, chopped (about 16 ounces- or the meat from 3 small lobsters)
Salt and pepper


  1. 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.
  2. Meanwhile, whisk together the milk and flour in a medium bowl until well blended.
  3. 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.
  4. 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 by Meal Makeover Moms.


Nutritional Info *per serving

  • Calories 330
  • Fat 9g
  • Sodium 720mg
  • Carbohydrate 39g
  • Fiber 5g
  • Protein 23g