Healthy Humpday – Southwestern Corn and Lobster Chowder

Categories: Healthy Humpday

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.)

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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