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Creamy Lobster Chowder

Creamy Lobster Chowder

400kcal
Prep 15 minutes
Cook 30 minutes
Total 45 minutes
This Creamy Lobster Chowder is a warm, indulgent dish perfect for winter evenings.
Servings 4 bowls
Course Dinner
Cuisine American

Ingredients

Base
  • 4 tablespoons Butter adds richness and depth to the chowder
  • 1 medium onion chopped, brings a sweet, aromatic flavor
  • 2 cloves garlic minced, enhances the dish with its savory notes
  • 2 stalks celery chopped, adds a nice crunch and subtle flavor
  • 2 medium potatoes peeled and diced, provide heartiness and creaminess
Chowder
  • 1 cup corn kernels fresh or frozen, sweet and juicy bursts of flavor
  • 4 cups seafood stock or fish stock, infuses the chowder with a seafood essence
  • 1 cup heavy cream or half-and-half, ensures a rich, velvety texture
  • 1 cup cooked lobster meat chopped, the star ingredient that makes this chowder special
Seasoning
  • 1 teaspoon dried thyme adds an herbal note that complements the seafood
  • to taste salt
  • to taste pepper
Garnish
  • 1/4 cup chopped fresh parsley adds a pop of color and freshness on top

Equipment

  • Large Pot

Method

Directions
  1. Melt the butter in a large pot over medium heat. Allow it to gently foam, creating a delicious base for your chowder.
  2. Sauté the chopped onion for about 5 minutes until it becomes translucent. Then, add minced garlic and cook for an additional minute.
  3. Stir in the chopped celery and diced potatoes. Cook for about 3–4 minutes, letting the vegetables soften slightly.
  4. Combine the corn kernels into the mix. Give it a good stir to ensure each kernel is evenly distributed.
  5. Pour in the seafood stock and sprinkle in the dried thyme. Bring the mixture to a boil, letting it bubble for about 2-3 minutes.
  6. Simmer by reducing the heat and letting it cook uncovered for 15–20 minutes, or until the potatoes are tender.
  7. Add the heavy cream and gently bring the chowder back to a gentle simmer.
  8. Fold in the chopped lobster meat. Cook for about 5 minutes until heated through.
  9. Ladle the chowder into bowls, garnishing with chopped fresh parsley.
  10. Serve warm with crusty bread or crunchy crackers.

Nutrition

Serving1bowlCalories400kcalCarbohydrates30gProtein20gFat25gSaturated Fat15gPolyunsaturated Fat2gMonounsaturated Fat8gCholesterol90mgSodium800mgPotassium600mgFiber4gSugar3gVitamin A10IUVitamin C15mgCalcium6mgIron8mg

Notes

For an extra zing, add a squeeze of fresh lemon juice before serving.

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