Description
This comforting lobster chowder combines tender lobster meat with crispy bacon, sautéed vegetables, and creamy broth for a rich and satisfying soup that’s perfect for any occasion.
Ingredients
Scale
Seafood and Meat
- 2 cups lobster meat, cooked and chopped
- 4 strips bacon, diced
Vegetables
- 1 onion, chopped
- 2 carrots, diced
- 2 stalks celery, diced
- 3 cups potatoes, diced
Liquids and Fats
- 4 cups seafood stock
- 1 cup heavy cream
- 2 tablespoons butter
Seasonings and Garnish
- Salt and pepper to taste
- 2 tablespoons fresh parsley, chopped
Instructions
- Cook Bacon: In a large pot over medium heat, cook the bacon strips until they are crispy. Once cooked, remove the bacon from the pot and set aside on paper towels to drain excess fat.
- Sauté Vegetables: Using the bacon fat left in the pot, add the butter and melt it. Then add the chopped onions, diced carrots, and diced celery. Sauté these vegetables until they are soft and fragrant, about 5-7 minutes.
- Cook Potatoes: Add the diced potatoes and the seafood stock to the pot. Bring the mixture to a boil, then reduce the heat to a simmer. Let it cook gently until the potatoes are tender, approximately 15-20 minutes.
- Add Lobster and Cream: Stir in the cooked lobster meat and the heavy cream to the soup. Heat through gently without boiling to avoid overcooking the lobster, about 3-5 minutes.
- Season: Season the chowder with salt and pepper to taste. Adjust seasoning as needed to balance the flavors.
- Serve: Ladle the chowder into bowls and garnish with the crispy bacon pieces and chopped fresh parsley. Serve hot for the best flavor and comfort.
Notes
- Use fresh seafood stock for the best flavor or substitute with clam juice if unavailable.
- Make sure not to boil the chowder after adding the cream and lobster to prevent curdling and toughening the lobster meat.
- Leftover chowder can be stored in the refrigerator for up to 2 days and reheated gently.
- For a thicker chowder, slightly mash some of the potatoes before adding the lobster and cream.
