Potato, Corn and Lobster Chowder

4 ounces freshly cooked lobster meat (left over from serving lobster the night before, picking over the carcasses)

2 cups corn kernels cut from cob

6 cups boiled potatoes, cubed (boiled in cooking liquid before making broth)

6 cups lobster stock (from cooking corn cobs and lobster shells in cooking liquid)

2 tablespoons cooking oil, like grape seed or olive

2 cups chopped onions

1 cup peeled finely diced carrots

2/3 cup finely diced celery

1/4 teaspoon cayenne pepper

1 1/2 cups nonfat milk

6 tablespoons low-fat sour cream

2 tablespoons unsalted butter

3 tablespoons chopped fresh chives

1 tablespoons sea salt (in cooking liquid, not added later)

black pepper and thyme to taste

Save lobsters and cooking water after serving a lobster dinner. Clean all meat from lobsters. Save cleaned lobster meat.

Boil lobster carcasses and corn cobs in cooking water. Drain and save liquid. Scrape corn from cobs.

Boil whole, unpeeled potatoes in liquid. Remove potatoes from liquid, cool, and then peel and cube.

Purée corn and cubed potatoes with 2 cups broth in processor until almost smooth.

Heat oil in large cooking pot. Add onions to pot; sauté until light golden, about 5 minutes. Add carrots, celery, and cayenne; sauté until vegetables soften slightly, about 5 minutes.

Add 4 cups lobster stock; simmer 10 minutes. Stir in corn puré and milk; simmer 5 minutes. Season with pepper and thyme.

Remove soup from heat; stir in sour cream, butter, and lobster meat. Ladle soup into bowls. Garnish each serving with chives and serve.


Serving Size: 6 2-cup servings

Number of Servings: 6