Corn and Maine Lobster Chowder III

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“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”

Ingredients Nutrition


  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.

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