Total Time
40mins
Prep 20 mins
Cook 20 mins

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.

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.