Corn & Lobster Chowder

Make 6 Servings

cuisine: American

meal type: Chowder, Kid-Friendly

technique: Boiled, Simmered

Lobster is a lowfat and healthy protein, but chowders (made with cream) are typically high in calories and saturated fat. You can enjoy this decadent lobster chowder guilt free since it’s chock full of good-for-you ingredients.

One 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 teaspoon chopped fresh thyme 1 bay leaf 3 cups whole milk ¼ cup all-purpose flour 2 tablespoons sherry 1 tablespoon butter 3 cups cooked lobster meat, chopped (about 16 ounces- or the meat from 3 small lobsters) Salt and pepper

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.

Source: Meal Makeover Moms

330 calories; 9g fat (4.5g saturated); 720mg sodium; 39g carbohydrates; 5g fiber; 23g protein; 130% vitamin A; 20% calcium