STREAMING NOW: Carnivorous

Corn and Maine Lobster Chowder III

Want more from Genius Kitchen?

Watch on your Apple TV, Roku, or Fire TV and your iOS, Fire, or Android device.

Learn More
“I made this with lobster and shrimp, and it was quite good. I used half and half in place of whole milk and added a little dill too. I also added some creamed corn with the corn to make it creamier. Recipe courtesy of www.aboutseafood.com.”
READY IN:
40mins
SERVES:
6
UNITS:
US

Ingredients Nutrition

Directions

  1. Combine the corn, broth, carrots, potato, thyme, and bay leaf in a large saucepan or dutch oven and stir.
  2. Cover and bring to a boil.
  3. Reduce the heat and simmer covered until the potatoes are covered, about 15 minutes.
  4. Meanwhile whisk together the milk and flour in a medium bowl until well blended.
  5. When potatoes are tender, stir in the milk mixture (re whisk if necessary), sherry, butter, and lobster meat.
  6. Bring the soup back to a simmer, stirring constantly.
  7. Continue to simmer and stir gently until soup thickens slightly, about 2 minutes.
  8. Remove the bay leaf and season with salt and pepper to taste.
  9. Serve in individual bowls with a piece of crusty bread and a green salad on the side.

Watch more

Join the Conversation

  • all
  • reviews
  • tweaks
  • q & a
SORT BY: