Corn and Maine Lobster Chowder III Recipe

Name: Corn and Maine Lobster Chowder III
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 3 cooked lobster meat, chopped; 16 ounces frozen corn kernels; 3 cups all-natural chicken broth or 3 cups vegetable broth; 2 large carrots, shredded; 1 large baking potato, peeled and cut into 1/2 inch cubes; 1 teaspoon chopped fresh thyme; 1 bay leaf; 3 cups whole milk; ¼ cup all-purpose flour; 1 tablespoon butter; salt, to taste; pepper, to taste

Servings: persons

3 cooked lobster meat, chopped
16 ounces frozen corn kernels
3 cups all-natural chicken broth or 3 cups vegetable broth
2 large carrots, shredded
1 large baking potato, peeled and cut into 1/2 inch cubes
1 teaspoon chopped fresh thyme
1 bay leaf
3 cups whole milk
¼ cup all-purpose flour
1 tablespoon butter
salt, to taste
pepper, to taste

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.

600

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 3 cooked lobster meat, chopped, 16 ounces frozen corn kernels, 3 cups all-natural chicken broth or 3 cups vegetable broth, 2 large carrots, shredded, and more.

Yes, Corn and Maine Lobster Chowder III falls under the Seafood category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Corn and Maine Lobster Chowder III

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions