Sunday, November 12, 2017

Lobster Chowder

This is a rich chowder packed with hearty bits of lobster. It can be served in smaller bowls as a side dish, or larger bowls as the main course. 

Recipe Serves 6-8

- 1 medium onion
- 1-2 tbsp butter
- 2 cloves garlic
- 3-4 medium potatoes
- 1 L chicken broth
- 2 tsp basil
- salt and pepper, to taste
- 2 cups heavy cream
- 1 lb lobster meat (approx 3-4 lobsters)
- 1 cup frozen corn
- 2-3 green onions 
- parsley, to garnish 


Dice onion into small pieces.  Saute in a soup pot set over medium heat in butter until lightly translucent.  Chop and add garlic.

Peel potatoes and chop into bite sized pieces.  Add chopped potatoes to onions and garlic, and continue to cook for 5 minutes or so, until the potatoes are par cooked.  Add broth, basil, and salt and pepper.  Continue cooking over medium heat until potatoes are cooked through (about 10 minutes). 

Add heavy cream, lobster meat, corn, and chopped green onions.  Heat just enough to warm.  Be sure not to overcook or the cream will split and the lobster will be rubbery. 

Garnish with parsley and serve with these biscuits.



  1. Mmmmm, I could go for a bowl of that on these cold days. Looks so decadent! I'm a sucker for anything with cream in it.

  2. Flavorful and simple to make. I had some pieces of rockfish available. So I supplemented the lobster with the fish and made some extra servings. Other than that, I followed the recipe and was not disappointed!

    1. Rockfish would make a great swap! Thanks for trying out this recipe. :)


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