Healthy Humpday – Southwestern Corn and Lobster Chowder

Lori was doing a “creative and delicious use of refrigerator leftovers” in an effort to avoid grocery shopping a couple of weeks ago and combined an old recipe from Gourmet Magazine/Food Network that was perfect for her family’s weekend lunch. The result used up refrigerator extras and was delicious… mission accomplished! The Southwestern Corn and Lobster Chowder is a key staple for the cold weather and can be easily reheated for a meal later in the week! (Also, try freezing any leftovers to enjoy at a later date.)

southwestern chowder ingredients dr timothy j kitzmiller dentist


Southwestern Corn and Lobster Chowder

  • 1/2 cup chopped white onion
  • 2 tbsp unsalted butter
  • 1- 15 oz can corn, drained
  • 2 cups chicken broth
  • 1/4 cup jarred salsa
  • 2 cups artificial crab meat chunks (like SeaLegs) or leftover lobster
  • 1/2 cup milk mixed with cornstarch until smooth, for thickening
  • Optional garnishes: Minced jalapenos, shredded cheddar cheese, green onions

Let’s Make Chowder!

  1. In a medium saucepan, sauté onions in butter until softened.
  2. Add corn and cook for 3 minutes.
  3. Add broth and simmer for about 5 minutes.
  4. Add salsa and simmer for another 5 minutes.
  5. Add “lobster” and milk mixture, stirring until slightly thickened and creamy.
  6. Season with salt and pepper.

If desired add garnishes to your dish!

southwestern chowder final dr timothy j kitzmiller dentist


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Timothy J. Kitzmiller, DDS
Dr. Kitzmiller and his team provide outstanding dental services for their patients, including cosmetic dentistry, dental implants, and sleep apnea treatment! Call our Milford office today if you are in the Cincinnati area, including Loveland, OH!
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