Corn and Maine Lobster Chowder III

• 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
• 14 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.

lobster, corn kernels, allnatural chicken broth, carrots, baking potato, thyme, bay leaf, milk, flour, butter, salt, pepper

Taken from www.food.com/recipe/corn-and-maine-lobster-chowder-iii-516200 (may not work)