Lobster Chowder
A delicious and creamy soup that combines rich flavors, hearty ingredients, and tender lobster meat for a comforting meal perfect for any occasion.
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.
Notes
Serve hot with crusty bread or crostini. To store leftovers, let it cool completely and transfer to an airtight container. Refrigerate for up to 3 days or freeze for up to 2 months. Reheat gently on the stove, adding cream or broth if needed.