Special Diets

Corn & Lobster Chowder

• From: National Fisheries Institute

Ingredients

• 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

Seafood chowder makes a comforting meal on a chilly evening. Serve with a small salad and crusty bread for a complete meal.

Directions

• 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.