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 cups frozen corn kernels, cooked according to package directions
2/3 cup chili sauce
1 celery stalk
1/2 red bell pepper, seeded and chopped
2 tablespoons chopped chives or thinly sliced green onion tops
1 teaspoon olive oil
1/4 teaspoon dried thyme leaves
1 garlic clove, minced

Directions
Cool the cooked corn in a colander under cold running water. Drain.
In a medium bowl, combine the chili sauce, celery, red pepper, chives, oil, thyme, and garlic. Stir to mix well. Stir in the corn.