Why You’ll Love This Recipe
- Rich and Creamy Texture: The combination of heavy cream and butter creates a velvety base that complements the sweetness of the lobster.
- Hearty and Satisfying: Incorporating potatoes and corn adds substance, making it a filling main course.
- Simple Preparation: With straightforward steps, this recipe is accessible even for those new to cooking seafood.
- Versatile Ingredients: Easily adaptable with available ingredients, allowing for personal touches and variations.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
- 2 cloves garlic, minced
- 1 cup heavy cream
- 2 tablespoons unsalted butter
- 1 medium onion, finely chopped
- 2 medium potatoes, peeled and diced
- 2 cups corn kernels (fresh or frozen)
- 4 cups seafood or chicken broth (low sodium)
- 2 cups cooked lobster meat, chopped
- 1 teaspoon fresh thyme leaves (or 1/2 teaspoon dried thyme)
- Salt and pepper, to taste
- Fresh parsley, chopped, for garnish
Directions
- Sauté Aromatics: In a large pot over medium heat, melt the unsalted butter. Add the finely chopped onion and sauté until translucent, about 5 minutes. Stir in the minced garlic and cook for an additional minute until fragrant.
- Cook the Potatoes: Add the diced potatoes to the pot, followed by the seafood or chicken broth. Stir to combine, bring to a boil, then reduce the heat to a simmer. Cook for 10-12 minutes, or until the potatoes are fork-tender.
- Add Corn and Seasoning: Stir in the corn kernels and thyme. Let the mixture simmer for an additional 5 minutes to allow the flavors to meld.
- Blend the Base (Optional): For a creamier texture, use an immersion blender to purée a portion of the soup directly in the pot, leaving some chunks intact. Alternatively, transfer a portion to a blender, process until smooth, and return it to the pot.
- Add Lobster and Cream: Stir in the cooked lobster meat and heavy cream. Heat gently, ensuring the mixture does not boil to prevent curdling. Season with salt and pepper to taste.
- Serve: Ladle the chowder into bowls, garnish with freshly chopped parsley, and serve hot with crusty bread or oyster crackers on the side.
Servings and Timing
- Servings: This recipe yields approximately 6 servings.
- Preparation Time: 15 minutes
- Cooking Time: 30 minutes
- Total Time: 45 minutes
Variations
- Vegetable Additions: Incorporate diced carrots or celery for added texture and nutrition.
- Dairy-Free Option: Substitute heavy cream with coconut cream or cashew cream for a lactose-free version.
- Spicy Kick: Add a pinch of cayenne pepper or red pepper flakes to introduce some heat.
- Seafood Medley: Enhance the chowder by adding other seafood like shrimp or scallops for a more diverse flavor profile.
Storage/Reheating
- Storage: Allow the chowder to cool to room temperature before transferring it to an airtight container. Refrigerate for up to 2 days.
- Reheating: Gently reheat on the stovetop over low heat, stirring occasionally, until warmed through. Avoid boiling to prevent the cream from curdling.
FAQs
How can I make lobster stock for this chowder?
To make lobster stock, simmer lobster shells with water, onion, celery, carrot, garlic, and tomato paste for about 90 minutes. Strain the liquid and use it as a flavorful base for the chowder.
Can I use frozen lobster meat?
Yes, frozen lobster meat can be used. Ensure it is fully thawed before adding it to the chowder to maintain the desired texture.
What type of potatoes work best in this recipe?
Medium-starch potatoes like Yukon Gold or white potatoes are ideal as they hold their shape well during cooking.
Is it possible to freeze leftover chowder?
Freezing chowder is not recommended due to the cream base, which can separate upon thawing, affecting the texture.
How can I thicken the chowder if it’s too thin?
To thicken the chowder, you can create a slurry by mixing equal parts of flour and cold water, then gradually whisk it into the simmering chowder until the desired consistency is reached.
Can I substitute the heavy cream with a lighter option?
While heavy cream provides richness, you can use half-and-half or whole milk for a lighter version, though the chowder will be less creamy.
What can I serve alongside lobster chowder?
Lobster chowder pairs well with crusty bread, a light green salad, or oyster crackers to complement its rich flavors.
How do I prevent the cream from curdling during reheating?
Reheat the chowder gently over low heat and avoid bringing it to a boil to prevent the cream from curdling.
Can I add wine to the chowder for extra flavor?
Yes, deglazing the pot with white wine after sautéing the aromatics can add depth to the flavor. Allow the wine to reduce before adding the broth.
Is it necessary to blend a portion of the chowder?
Blending a portion is optional and depends on your preferred texture. It can make the chowder creamier while still retaining some chunkiness.
Conclusion
This lobster chowder is a perfect blend of comfort and elegance. Whether you’re enjoying it on a cozy night or serving it at a special gathering, it’s sure to impress with its rich, luxurious flavors.
Lobster chowder
- Total Time: 45 minutes
- Yield: 6 servings
- Diet: Gluten Free
Description
This Lobster Chowder recipe brings the taste of the coast to your kitchen with its rich, creamy texture and tender lobster meat. Perfect for a cozy meal or special occasion, the dish combines fresh vegetables like potatoes and corn in a flavorful broth, offering a satisfying and indulgent experience. With simple ingredients and easy-to-follow steps, this luxurious seafood soup is sure to impress your guests or make a comforting family dinner.
Ingredients
- 2 cloves garlic, minced
- 1 cup heavy cream
- 2 tablespoons unsalted butter
- 1 medium onion, finely chopped
- 2 medium potatoes, peeled and diced
- 2 cups corn kernels (fresh or frozen)
- 4 cups seafood or chicken broth (low sodium)
- 2 cups cooked lobster meat, chopped
- 1 teaspoon fresh thyme leaves (or 1/2 teaspoon dried thyme)
- Salt and pepper, to taste
- Fresh parsley, chopped, for garnish
Instructions
- Sauté Aromatics: In a large pot, melt butter over medium heat. Add chopped onion and sauté for about 5 minutes until translucent. Stir in minced garlic and cook for another minute until fragrant.
- Cook the Potatoes: Add diced potatoes and seafood or chicken broth. Bring to a boil, then reduce heat and simmer for 10-12 minutes until potatoes are fork-tender.
- Add Corn and Seasoning: Stir in corn kernels and thyme. Let simmer for an additional 5 minutes to blend flavors.
- Blend the Base (Optional): For a creamier texture, use an immersion blender to purée part of the soup, leaving some chunks. Alternatively, blend a portion in a regular blender and return it to the pot.
- Add Lobster and Cream: Stir in cooked lobster meat and heavy cream. Heat gently, being careful not to bring it to a boil. Season with salt and pepper.
- Serve: Ladle into bowls, garnish with parsley, and serve with crusty bread or crackers.
Notes
- Variations: Add carrots or celery for extra flavor and texture, or use coconut cream for a dairy-free version.
- Storage: Refrigerate for up to 2 days. Reheat gently on the stovetop.
- Freezing: Not recommended due to cream base separating upon thawing.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Soup, Seafood, Main Course
- Method: Stovetop
- Cuisine: American
