3 Tbs. butter or margarine
1/2 cup finely diced onion
1/2 cup finely diced celery
1-1/2 cups frozen corn
2 Tbs. flour
1 can chicken broth + water to equal 2 cups
8 oz. red potatoes, scrubbed and diced
1/4 tsp. salt
1/4 tsp. white pepper
1/4 tsp. thyme
1/2 bay leaf
8 oz. frozen lobster meat, thawed, picked over and cut up
1-1/2 cups heavy or whipping cream
2 Tbs. finely chopped red pepper
2 Tbs. finely chopped green pepper
Crusty bread

Melt butter in Dutch oven over medium heat. Stir in onion and celery; cover and reduce heat to medium-low.

2 bacon slices
1 cup chopped carrot
1 cup chopped, seeded, poblano chiles
1 cup chopped onion
2 tablespoons minced, seeded jalapeno peppers
1/2 teaspoon ground cumin
3 cloves garlic, minced
2 (16 oz.) cans fat−free chicken broth
5 cups diced, peeled, baking potato
1/2 teaspoon salt
1/3 cup flour
2 1/2 cups 1% milk
3/4 cup shredded Monterey Jack cheese
1/2 cup shredded reduced−fat sharp cheddar cheese
2/3 cup sliced green onions

In a dutch oven, cook bacon until crisp. Reserve 1 tablespoon drippings in pan, remove bacon and set it aside.