Lobster Chowder
A luxurious, creamy lobster chowder filled with tender lobster meat and aromatic vegetables in a velvety broth. Perfect for seafood lovers, this indulgent dish is both comforting and refined, making it an excellent choice for special occasions or cozy dinners.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Total Time: 40 minutes
- Yield: 4–6 servings
- Category: Soup, Seafood
- Method: Stovetop
- Cuisine: American
- Diet: Gluten Free
Ingredients
- 1 lb lobster meat, cooked and chopped
- 4 cups seafood or chicken broth
- 2 cups heavy cream
- 1 medium onion, chopped
- 2 stalks celery, chopped
- 1 medium carrot, peeled and chopped
- 2 cloves garlic, minced
- 2 tablespoons butter
- 1/4 cup all-purpose flour
- 1 teaspoon Old Bay seasoning (optional)
- Salt and black pepper, to taste
- Fresh parsley, chopped (for garnish)
Instructions
- Sauté the Vegetables: Melt butter in a large pot over medium heat. Add chopped onion, celery, and carrot. Sauté for 5–7 minutes until softened. Stir in minced garlic and cook for another minute until fragrant.
- Make the Roux: Sprinkle flour over the vegetables and stir to coat. Cook for 2–3 minutes, stirring constantly, to eliminate the raw flour taste.
- Add Broth: Gradually pour in the seafood or chicken broth, whisking constantly to prevent lumps. Stir in heavy cream and bring to a simmer.
- Add Lobster: Once simmering, add chopped lobster meat and cook for an additional 5–7 minutes. Season with Old Bay seasoning, salt, and pepper to taste.
- Garnish and Serve: Remove from heat and serve hot, garnished with fresh parsley.
Notes
- This chowder can be made ahead and stored for up to 3 days in the refrigerator.
- For a lighter version, substitute heavy cream with half-and-half or whole milk.
- Frozen lobster meat can be used—just thaw before chopping.
Find it online: https://recipesbyjanet.com/lobster-chowder/
