Lobster Chowder is a delicious and creamy soup that brings the taste of the ocean right to your kitchen. This dish combines rich flavors, hearty ingredients, and tender lobster meat for a comforting meal perfect for any occasion. Whether you’re celebrating a special event or just want to treat yourself, Lobster Chowder is sure to impress.
Why Make This Recipe
Making Lobster Chowder at home allows you to enjoy fresh, quality ingredients without the wait at a fancy restaurant. When you prepare this chowder, you can customize it to your taste and serve it hot and fresh. Plus, the aroma of bacon and seafood cooking together is irresistible. It’s a simple yet elegant dish that’s sure to delight your family and friends.
How to Make Lobster Chowder
Ingredients:
- 1 pound chopped bacon
- ½ cup diced yellow onion
- 2 cloves minced garlic
- ¼ cup all-purpose flour
- ½ teaspoon paprika
- ½ teaspoon dried thyme
- 6 cups chicken broth
- 3 cups Yukon gold potatoes, unpeeled and diced
- 1 ½ cups heavy cream
- 1 pound cooked lobster, chopped
- ½ teaspoon salt
- Cracked black pepper, to taste
- Chopped dill and parsley, optional for garnish
Directions:
- Start by adding 1 pound of chopped bacon to a large pot over medium-high heat. Cook until the bacon is crispy. Remove the bacon using a slotted spoon and set it aside.
- In the same pot, add ½ cup of diced yellow onion and cook until tender. Then stir in 2 cloves of minced garlic and let it cook for about 30 seconds.
- Next, sprinkle in ¼ cup of all-purpose flour, ½ teaspoon of paprika, and ½ teaspoon of dried thyme. Stir this mixture to create a paste.
- Pour in 6 cups of chicken broth and add 3 cups of Yukon gold potatoes, unpeeled and diced. Bring the mixture to a boil, then reduce the heat to a simmer for 10-15 minutes until the potatoes are tender.
- Stir in 1 ½ cups of heavy cream, the chopped cooked lobster, and the reserved bacon. Season with ½ teaspoon of salt and cracked black pepper to taste.
- If desired, garnish with chopped dill and parsley. Enjoy your chowder hot, preferably with crusty bread or crostini.
How to Serve Lobster Chowder
Serve Lobster Chowder in bowls, allowing each person to add their preferred garnish of dill and parsley. This chowder pairs wonderfully with a side of crusty bread or toasted crostini, which can be used to soak up every delicious drop.
How to Store Lobster Chowder
To store leftover Lobster Chowder, let it cool completely. Then, transfer it to an airtight container and keep it in the refrigerator for up to 3 days. If you want to store it longer, you can freeze it for up to 2 months. When reheating, do so gently on the stove, adding a bit of extra cream or broth if needed to restore the consistency.
Tips to Make Lobster Chowder
- Use fresh, high-quality ingredients for the best flavor.
- Adjust the amount of seasoning based on personal taste; you can add more spices if you like a bolder flavor.
- If you can’t find cooked lobster, you can buy live lobster and cook it yourself before adding it to the chowder.
Variation
For a lighter version of Lobster Chowder, consider reducing the amount of heavy cream or replacing it with a lower fat alternative. You can also add other seafood like shrimp or scallops for a mixed seafood chowder.
FAQs
- Can I use frozen lobster?
Yes, frozen lobster works well too! Just ensure it is thawed properly before adding it to the chowder. - How can I make this chowder gluten-free?
Substitute the all-purpose flour with a gluten-free flour blend or cornstarch to thicken the chowder. - Can I make this chowder in advance?
Yes, you can make it a day ahead of time. Just store it in the fridge and reheat gently before serving.
Lobster Chowder
Ingredients
For the Chowder Base
- 1 pound chopped bacon
- ½ cup diced yellow onion
- 2 cloves minced garlic
- ¼ cup all-purpose flour Can be substituted with gluten-free flour for a gluten-free option.
- ½ teaspoon paprika
- ½ teaspoon dried thyme
- 6 cups chicken broth
- 3 cups Yukon gold potatoes, unpeeled and diced
- 1 ½ cups heavy cream Can be reduced for a lighter version.
- 1 pound cooked lobster, chopped Frozen lobster can be used if thawed properly.
- ½ teaspoon salt
- Cracked black pepper, to taste
For Garnish (Optional)
- Chopped dill
- Chopped parsley
Instructions
Preparation
- Add 1 pound of chopped bacon to a large pot over medium-high heat. Cook until the bacon is crispy. Remove the bacon using a slotted spoon and set it aside.
- In the same pot, add ½ cup of diced yellow onion and cook until tender. Stir in 2 cloves of minced garlic and let it cook for about 30 seconds.
- Sprinkle in ¼ cup of all-purpose flour, ½ teaspoon of paprika, and ½ teaspoon of dried thyme. Stir this mixture to create a paste.
- Pour in 6 cups of chicken broth and add 3 cups of Yukon gold potatoes. Bring the mixture to a boil, then reduce the heat to a simmer for 10-15 minutes until the potatoes are tender.
- Stir in 1 ½ cups of heavy cream, the chopped cooked lobster, and the reserved bacon. Season with ½ teaspoon of salt and cracked black pepper to taste.
- If desired, garnish with chopped dill and parsley.
