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 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!
- In a medium saucepan, sauté onions in butter until softened.
- Add corn and cook for 3 minutes.
- Add broth and simmer for about 5 minutes.
- Add salsa and simmer for another 5 minutes.
- Add “lobster” and milk mixture, stirring until slightly thickened and creamy.
- Season with salt and pepper.
If desired add garnishes to your dish!