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Creamy Lobster Chowder Recipe

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★★★★★

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.

Ingredients

Scale

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

Find it online: https://platedbyemma.com/creamy-lobster-chowder-recipe/