Description
Creamy Lobster Chowder A Comfort Food
Ingredients
Scale
- 2 cups lobster meat: Cooked and chopped (fresh or frozen)
- 4 slices bacon: Diced (for a smoky flavor)
- 1 medium onion: Chopped (for sweetness)
- 2 cloves garlic: Minced (for aromatic depth)
- 2 medium potatoes: Peeled and diced (for heartiness)
- 2 cups corn kernels: Fresh, frozen, or canned (for sweetness)
- 4 cups seafood stock: Or chicken stock (for a flavorful base)
- 2 cups heavy cream: For creaminess
- 1 tablespoon fresh thyme: Chopped (or 1 teaspoon dried thyme)
- Salt and pepper: To taste
- Chopped parsley: For garnish
Instructions
- In a large pot or Dutch oven, cook 4 slices of diced bacon over medium heat until crispy. Remove the bacon and set aside, leaving the rendered fat in the pot.
- In the same pot, add 1 chopped onion and sauté for about 5 minutes until softened. Add 2 cloves of minced garlic and cook for an additional 1 minute until fragrant.
- Add 2 diced potatoes to the pot and stir to combine.
- Add 4 cups of seafood stock and bring to a boil. Reduce heat and let simmer for about 10 minutes, or until the potatoes are tender.
- Add 2 cups of corn kernels and cook for another 5 minutes.
- Pour in 2 cups of heavy cream, stirring well to combine. Allow the chowder to heat through without boiling.
- Gently fold in 2 cups of cooked lobster meat and 1 tablespoon of fresh thyme. Season with salt and pepper to taste. Heat for an additional 2-3 minutes until the lobster is warmed through.
- Ladle the chowder into bowls, garnish with crispy bacon and chopped parsley, and serve hot.
Notes
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 bowl
- Calories: 450
- Sugar: 3g
- Sodium: 800mg
- Fat: 30g
- Saturated Fat: 15g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 3g
- Protein: 20g
- Cholesterol: 80mg
Keywords: Creamy Lobster Chowder Comfort