Monday, October 30, 2006


Lobster & Corn Chowder

2 cans fat-free chicken broth
1 cup each celery and onion
2 cans cream-style corn
1 large or 2 small lobster tails, cooked & diced*
1 1/2 cups fat-free half-and-half
1/3 cup instant potato flakes (or one potato cooked and mashed)
1 tsp parsley flakes
salt and pepper to taste

Cook the celery and onion in the chicken broth over medium heat for 20-25 minutes. Add everything but the half-and-half. Simmer until hot. Add half-and-half and heat through.

* You can also use the imitation lobster pieces if you prefer.

Easy and delicious!

Copyright 2006 Fran Baker


Blogger Nancy Herkness said...

Yum-mee! Does that sound good! It even sounds like I could make it without too much trauma.

2:01 PM  
Blogger LauraP said...

My stomach's growling just from reading the recipe. Yummy & heart-healthy too.

9:48 PM  

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