INGREDIENTS:
(6 servings)
3 cups cooked Maine lobster meat, chopped (about 16 ounces, or the meat from 3 small Maine lobsters)
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
1/4 cup all-pupose flour
2 tablespoons sherry
1 tablespoon butter
salt and pepper
DIRECTIONS:
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 potatoes are tender, stir in the milk mixture (re whisk if necessary), sherry, butter, and Maine lobster meat.
Bring the soup back to a simmer, stirring constantly.
Continue to simmer and stir gently until 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 a green salad on the side.
