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    You are in: Home / Recipes / Corn and Maine Lobster Chowder III Recipe
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    Corn and Maine Lobster Chowder III

    Total Time:

    Prep Time:

    Cook Time:

    40 mins

    20 mins

    20 mins

    AmyZoe's Note:

    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

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    Units: US | Metric


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

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    Nutritional Facts for Corn and Maine Lobster Chowder III

    Serving Size: 1 (376 g)

    Servings Per Recipe: 6

    Amount Per Serving
    % Daily Value
    Calories 232.6
    Calories from Fat 65
    Total Fat 7.2 g
    Saturated Fat 3.8 g
    Cholesterol 17.2 mg
    Sodium 463.3 mg
    Total Carbohydrate 34.5 g
    Dietary Fiber 2.8 g
    Sugars 7.8 g
    Protein 9.9 g

    The following items or measurements are not included:

    cooked lobster meat

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