Lobster Chowder
HB-4461 · Hand-built original · American
A potato chowder with bacon, paprika and thyme in chicken broth, finished with cream and chopped cooked lobster.
AmericanSoup40 minEgg-free
Main ingredient: lobster
Serving count not stated for this recipe, so quantities are shown as written.
Ingredients
- 1 pound bacon, chopped
- 1/2 cup yellow onion, diced
- 2 cloves garlic, minced
- 1/4 cup all-purpose flour
- 1/2 teaspoon paprika
- 1/2 teaspoon dried thyme
- 6 cups chicken broth
- 3 cups Yukon gold potatoes, unpeeled and diced
- 1 1/2 cups heavy cream
- 1 pound cooked lobster, chopped
- 1/2 teaspoon salt
- black pepper, cracked, to taste
- dill and parsley, chopped, optional for garnish
Method
- Cook the bacon in a large pot over medium-high heat until crisp. Lift out with a slotted spoon and set aside.
- Cook the onion in the bacon fat until tender, then stir in the garlic for 30 seconds.
- Sprinkle in the flour, paprika and thyme and stir to form a paste.
- Pour in the broth, add the potatoes, bring to a boil and simmer 10 to 15 minutes, until the potatoes are tender.
- Stir in the cream, the lobster and the crumbled bacon. Season with the salt and pepper.
- Serve garnished with the dill and parsley, if using.
Total: 40 minutes
Nutrition not computed — no serving count in the source recipe (per-serving values cannot be derived without one).