Creamy Lobster Chowder Recipe

Introduction

If you’re craving a dish that’s both indulgent and comforting, this Creamy Lobster Chowder is the perfect choice. Filled with tender lobster chunks, fresh vegetables, and a luscious cream broth, it’s a restaurant-quality meal you can easily make at home. Ideal for special occasions or cozy evenings, this chowder promises rich flavor with simple steps.

Ingredients

• 2 tablespoons butter
• 1 onion, finely chopped
• 2 celery stalks, diced
• 2 carrots, diced
• 3 cups seafood or fish stock (chicken or vegetable stock also works)
• 1 cup heavy cream
• 1 pound cooked lobster meat, chopped
• 1 cup corn kernels (fresh or frozen)
• ½ teaspoon dried thyme
• Salt and pepper, to taste
• Fresh chives, chopped (for garnish)

Instructions

1. Step 1: In a large pot, melt the butter over medium heat. Add the onion, celery, and carrots, then sauté for about 5 minutes until the vegetables are soft and fragrant.
2. Step 2: Pour in the stock and bring the mixture to a gentle simmer.
3. Step 3: Stir in the corn and dried thyme. Season with salt and pepper to taste, then let the chowder simmer gently for several minutes.
4. Step 4: Reduce the heat to low and add the heavy cream along with the chopped lobster meat. Simmer for about 10 minutes to warm everything through and allow the flavors to meld.
5. Step 5: Taste and adjust seasoning if needed. Ladle the chowder into bowls and garnish with fresh chopped chives. Serve hot and enjoy.

Tips & Variations

• For a smokier flavor, add a small amount of smoked paprika or a dash of cayenne pepper.
• Substitute fresh lobster with thawed frozen lobster meat if fresh isn’t available.
• Use vegetable stock to make a pescatarian-friendly version.
• Add diced potatoes for extra heartiness and texture.
• Fresh herbs like tarragon or dill can be added as an alternative garnish.

Storage

Store leftover chowder in an airtight container in the refrigerator for up to 3 days. When reheating, warm gently on the stove over low heat to prevent the cream from curdling. Avoid boiling. The chowder can also be frozen, but texture may change slightly once thawed.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use frozen lobster meat for this chowder?

Yes, frozen lobster meat works well. Just be sure to thaw it properly and drain any excess liquid before adding to the chowder.

Is it okay to substitute heavy cream with milk?

While milk can be used, heavy cream provides the rich, velvety texture that defines this chowder. Using milk may result in a thinner, less creamy soup.

Creamy Lobster Chowder Recipe

Print Recipe

★★★★★

5 from 83 reviews

This Creamy Lobster Chowder is a luxurious and comforting seafood soup featuring tender lobster meat simmered in a velvety cream base with fresh vegetables. Simple to prepare yet elegant enough for special occasions, it combines the sweetness of lobster with aromatic vegetables and rich cream for a soul-warming dish.

• Author: Emma
• Prep Time: 15 minutes
• Cook Time: 20 minutes
• Total Time: 35 minutes
• Yield: 4 servings 1x
• Category: Soup
• Method: Stovetop
• Cuisine: American

Ingredients

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For the Chowder:

• 2 tablespoons butter
• 1 onion, finely chopped
• 2 celery stalks, diced
• 2 carrots, diced
• 3 cups seafood or fish stock (chicken or veggie stock also works)
• 1 cup heavy cream
• 1 pound cooked lobster meat, chopped
• 1 cup corn kernels (fresh or frozen)
• ½ teaspoon dried thyme
• Salt and pepper, to taste
• Fresh chives, chopped (for garnish)

Instructions

1. Sauté the Aromatics: In a large pot, melt the butter over medium heat. Add the finely chopped onion, diced celery, and diced carrots. Sauté for about 5 minutes until the vegetables become soft and fragrant, creating a flavorful base for the chowder.
2. Add the Stock: Pour in the seafood or fish stock, bringing the mixture to a gentle simmer. This step infuses the chowder with rich seafood flavor.
3. Mix in Corn and Seasonings: Add the corn kernels and dried thyme to the pot. Season with salt and pepper to taste. Let the chowder simmer gently to allow the flavors to meld together.
4. Stir in Cream and Lobster: Reduce the heat to low. Pour in the heavy cream and stir in the chopped cooked lobster meat. Allow the chowder to simmer for about 10 minutes to warm through and blend the flavors without boiling, which preserves the delicate texture of the lobster.
5. Taste and Serve: Adjust seasoning with additional salt and pepper if needed. Ladle the chowder into bowls and garnish with freshly chopped chives. Serve hot for a comforting and indulgent seafood meal.

Notes

• Use pre-cooked lobster meat to simplify preparation; fresh or frozen both work well.
• If seafood stock is unavailable, chicken or vegetable stock can be used as a substitute.
• Do not boil the chowder after adding cream and lobster to maintain a smooth, creamy texture and tender lobster pieces.
• For thicker chowder, add a tablespoon of flour or cornstarch during the sautéing of vegetables to create a roux.
• Leftovers can be refrigerated for up to 2 days and gently reheated on the stovetop.

Keywords: lobster chowder, creamy lobster soup, seafood chowder, lobster recipe, comfort food, easy seafood soup