Soup

Lobster Shrimp and Corn Chowder is for Soup.

Lobster Shrimp and Corn Chowder takes several minutes to prepare.

Lobster Shrimp and Corn Chowder takes several minutes to cook.

Lobster Shrimp and Corn Chowder makes 14 servings.

The ingredients for Lobster Shrimp and Corn Chowder are:

1 tablespoon extra-virgin olive oil, 1 turn of the pan in a slow stream
1 clove garlic, minced
2 tablespoons smart balance light buttery spread
2 all-purpose potatoes, diced
2 ribs celery, minced
1 medium yellow onion, minced
1 small bell pepper, any color, seeded and minced
1 bay leaf, fresh or dried
1 tablespoon Old Bay seasoning blend, found near seafood department or, on spice aisle in your market
1/2 cup all-purpose flour
2 cups chicken stock or broth
1 quart low-fat 2% milk
3 cups corn kernels, scraped fresh from the cob or, frozen kernels
16 ounces chunky lobster meat
16 ounces shrimp, deveined and tails removed

Here is how you make Lobster Shrimp and Corn Chowder:

Heat a deep pot over moderate heat. Add oil and butter. As you chop your veggies, add them to the pot: potatoes, celery, onion, and red bell pepper. Add bay leaf to the pot. Season vegetables with salt and pepper and Old Bay seasoning. Saute veggies 5 minutes, then sprinkle in flour. Cook flour 2 minutes, stirring constantly. Stir in broth and combine. Stir in milk and combine. Bring soup up to a bubble. Add corn, lobster and shrimp and simmer soup 10 minutes. Adjust the soup seasonings. Remove bay leaf.Makes 14 3/4 cup servingsNumber of Servings: 14Recipe submitted by SparkPeople user EPRBRAT.

The nutritional information for Lobster Shrimp and Corn Chowder is:

• Servings Per Recipe: 14
• Amount Per Serving
• Calories: 182.3

• Total Fat: 4.1 g
• Cholesterol: 70.5 mg
• Sodium: 438.6 mg
• Total Carbs: 23.2 g
• Dietary Fiber: 2.6 g
• Protein: 14.5 g