Description
This Creamy Lobster Chowder is a rich and comforting seafood soup that combines succulent lobster meat with smoky bacon, tender potatoes, sweet corn, and a velvety cream base. Perfect for chilly days or special occasions, this chowder delivers a perfect balance of flavors and textures. The broth is flavored with seafood stock and fresh thyme, making each spoonful deeply satisfying and luxurious.
Ingredients
Scale
For the Chowder:
- 2 cups lobster meat: Cooked and chopped (fresh or frozen).
- 4 slices bacon: Diced (for a smoky flavor).
- 1 medium onion: Chopped (for sweetness).
- 2 cloves garlic: Minced (for aromatic depth).
- 2 medium potatoes: Peeled and diced (for heartiness).
- 2 cups corn kernels: Fresh, frozen, or canned (for sweetness).
- 4 cups seafood stock: Or chicken stock (for a flavorful base).
- 2 cups heavy cream: For creaminess.
- 1 tablespoon fresh thyme: Chopped (or 1 teaspoon dried thyme).
- Salt and pepper: To taste.
- Chopped parsley: For garnish.
Instructions
- Sauté Bacon: In a large pot or Dutch oven, cook 4 slices of diced bacon over medium heat until crispy. Remove the bacon and set aside, leaving the rendered fat in the pot.
- Add Onion and Garlic: In the same pot, add 1 chopped onion and sauté for about 5 minutes until softened. Add 2 cloves of minced garlic and cook for an additional 1 minute until fragrant.
- Incorporate Potatoes: Add 2 diced potatoes to the pot and stir to combine.
- Pour in Stock: Add 4 cups of seafood stock and bring to a boil. Reduce heat and let simmer for about 10 minutes, or until the potatoes are tender.
- Stir in Corn: Add 2 cups of corn kernels and cook for another 5 minutes.
- Add Cream: Pour in 2 cups of heavy cream, stirring well to combine. Allow the chowder to heat through without boiling.
- Add Lobster: Gently fold in 2 cups of cooked lobster meat and 1 tablespoon of fresh thyme. Season with salt and pepper to taste. Heat for an additional 2-3 minutes until the lobster is warmed through.
- Garnish and Enjoy: Ladle the chowder into bowls, garnish with crispy bacon and chopped parsley, and serve hot.
Notes
- Use fresh or frozen lobster meat depending on availability; both work well.
- Adjust cream quantity for a thicker or lighter chowder consistency.
- Seafood stock can be substituted with chicken stock but seafood stock provides a better flavor.
- Do not boil the chowder after adding cream to prevent curdling.
- For extra flavor, consider adding a splash of sherry or white wine before adding cream.
- This chowder can be prepared a day in advance; reheat gently on the stovetop.
