You are here: Home » Recipes » Corn and Lobster Chowder Corn and Lobster Chowder Recipe by National Fisheries Institute Yield 6 servings Corn, potatoes, carrots and lobster, cooked together in a super soup. PrintEmail Ingredients 3 cups fresh of frozen corn kernels3 cups chicken or vegetable broth2 large carrots, shredded (about 2 cups)1 large baking potato, peeled and cut into 1/2-inch cubes (about 2 cups)1 teaspoon chopped fresh thyme1 bay leaf3 cups whole milk1/4 cup all-purpose flour2 tablespoons sherry1 tablespoon butter3 cups cooked lobster meat, chopped (about 16 ounces- or the meat from 3 small lobsters) Salt and pepper Instructions 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 by Meal Makeover Moms.