Description
This Creamy Lobster Chowder is a luscious and comforting seafood soup featuring tender lobster meat, smoky bacon, sweet corn, and diced potatoes all simmered in a rich, creamy broth. Perfect for cozy dinners, it blends the delicate flavor of lobster with the heartiness of traditional chowder ingredients for an indulgent treat.
Ingredients
Scale
For the Chowder:
- 2 cups lobster meat, cooked and chopped (fresh or frozen)
- 4 slices bacon, diced
- 1 medium onion, chopped
- 2 cloves garlic, minced
- 2 medium potatoes, peeled and diced
- 2 cups corn kernels (fresh, frozen, or canned)
- 4 cups seafood stock or chicken stock
- 2 cups heavy cream
- 1 tablespoon fresh thyme, chopped (or 1 teaspoon dried thyme)
- Salt and pepper, to taste
- Chopped parsley, for garnish
Instructions
- Sauté Bacon: In a large pot or Dutch oven, cook the diced bacon over medium heat until crispy. Remove the bacon pieces and set aside, leaving the rendered fat in the pot to add flavor to the chowder base.
- Add Onion and Garlic: Add the chopped onion to the pot and sauté for about 5 minutes until softened and translucent. Then add the minced garlic and cook for an additional 1 minute until fragrant, making sure not to burn the garlic.
- Incorporate Potatoes: Add the peeled and diced potatoes to the pot and stir well, allowing the potatoes to coat with the bacon fat and aromatics.
- Pour in Stock: Pour in the seafood or chicken stock and bring the mixture to a boil. Once boiling, reduce the heat and let it simmer for about 10 minutes, or until the potatoes become tender but not falling apart.
- Stir in Corn: Add the corn kernels to the pot and cook for an additional 5 minutes to combine the flavors and soften the corn slightly.
- Add Cream: Slowly pour in the heavy cream while stirring continuously, ensuring the chowder mixes smoothly. Heat gently without bringing it to a boil to prevent curdling.
- Add Lobster: Gently fold in the cooked lobster meat and fresh thyme. Season the chowder with salt and pepper to taste. Heat the chowder for 2 to 3 minutes to warm the lobster through without overcooking.
- Garnish and Enjoy: Serve the chowder hot, ladling it into bowls and topping with the crispy bacon and freshly chopped parsley for a burst of flavor and color.
Notes
- Use fresh or frozen lobster meat that’s already cooked to save prep time.
- You can substitute seafood stock with chicken stock if needed, but seafood stock enhances the lobster flavor.
- Be careful not to boil the chowder after adding the cream to prevent curdling.
- For a thicker chowder, mash some of the potatoes against the side of the pot before adding cream.
- Adjust seasoning at the end depending on your taste preference.
