Corn and Maine Lobster Chowder III

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.

• Ready In: 40 mins
• Serves: 6

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
• 1⁄4 cup all-purpose flour
• 1  tablespoon butter
•  salt, to taste
•  pepper, to taste

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.