Name: Lobster Chowder Recipe
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Cuisine: American
Ingredients: 1 pound chopped bacon; ½ cup diced yellow onion; 2 cloves minced garlic; ¼ cup all-purpose flour; ½ teaspoon paprika; ½ teaspoon dried thyme; 6 cups chicken broth; 3 cups Yukon gold potatoes, unpeeled and diced; 1 ½ cups heavy cream; ½ teaspoon salt; Cracked black pepper, to taste; 1 pound cooked lobster, chopped; Chopped dill; Chopped parsley

If you’re craving something cozy yet decadent, I’ve got just the thing for you — a truly fan-freaking-tastic Lobster Chowder Recipe that’s both rich and comforting without being complicated. When I first tried making this chowder, I was blown away by how deep the flavors were, and I can’t wait to share all the little tips I’ve picked up so you can nail it at home every time.

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Why You’ll Love This Recipe

Simple Ingredients, Stunning Flavor: Using everyday pantry staples and fresh lobster makes this chowder approachable yet elegant.
Perfect Texture Balance: Creamy broth meets tender potatoes and succulent lobster chunks for an irresistible mouthfeel.
Quick to Make: Ready in under an hour, making it ideal for both weeknight dinners and special occasions.
Flavor Boost from Bacon: Crispy bacon adds smoky depth that keeps everyone coming back for seconds.

A black pot filled with creamy soup containing chunks of light yellow potatoes, white seafood pieces, and bits of reddish-brown bacon, all mixed within a thick, pale beige broth sprinkled with green herbs and small black pepper flakes. A large metal ladle in the center holds a serving of the soup, showing the layers of smooth creaminess, chunky vegetables, and herbs clearly. The pot is set on a white marbled surface with a dark red lid partially visible in the background photo taken with an iphone --ar 2:3 --v 7 - Lobster Chowder, Lobster Chowder recipe, How to make Lobster Chowder, Creamy Lobster Chowder, Lobster soup recipe

Ingredients You’ll Need

The beauty of this Lobster Chowder Recipe lies in the ingredients working harmoniously—the silky cream, smoky bacon, and fresh lobster all play their part. When shopping, fresh lobster or quality cooked lobster meat makes a real difference, as does Yukon gold potatoes for their creamy texture.

Flat lay of crisp chopped bacon strips, a small white ceramic bowl of diced yellow onion, two whole garlic cloves unpeeled, a small white bowl holding a mound of all-purpose flour, scattered paprika powder and dried thyme sprigs arranged neatly, a simple white bowl filled with golden chicken broth, diced unpeeled Yukon gold potatoes in a white bowl, a white bowl containing heavy cream, bright red cooked lobster chunks, a small heap of coarse salt, a small pile of cracked black peppercorns, and fresh sprigs of dill and parsley, all placed with perfect symmetry on a clean white marble surface, soft natural light, photo taken with an iPhone, professional food photography style, fresh ingredients, white ceramic bowls, no bottles, no duplicates, no utensils, no packaging --ar 2:3 --v 7 --p m7354615311229779997 - Lobster Chowder, Lobster Chowder recipe, How to make Lobster Chowder, Creamy Lobster Chowder, Lobster soup recipe

Chopped bacon: Adds a smoky, crispy bite that transforms the chowder’s flavor base.
Diced yellow onion: Provides sweetness and depth once softened.
Minced garlic: Small amount but essential for aromatic balance.
All-purpose flour: Thickens the chowder for that luscious, comforting texture.
Paprika: Brings a subtle warmth and a hint of color.
Dried thyme: Earthy and herbal notes that marry beautifully with seafood.
Chicken broth: Acts as a flavorful, rich liquid base without overpowering lobster’s delicate taste.
Yukon gold potatoes (unpeeled): Creamy, hold shape well and add hearty texture.
Heavy cream: For luxurious creaminess that coats every spoonful perfectly.
Cooked lobster (chopped): The star ingredient—sweet, tender, and indulgent seafood.
Salt: Enhances all the other ingredients—don’t skip it!
Cracked black pepper: Adds subtle heat and complexity.
Chopped dill and parsley (optional): Fresh garnishes that brighten the final dish.

Note: You’ll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Variations

One of the things I love most about this Lobster Chowder Recipe is how adaptable it is. You can tweak it to suit your pantry, dietary needs, or whatever mood you’re in. Don’t be afraid to get creative!

Dairy-Free Version: I swapped out heavy cream for coconut milk once, and the chowder was still creamy with a lovely subtle sweetness—great if you want to avoid dairy.
Extra Veggies: Sometimes I toss in chopped celery or fresh corn kernels for added crunch and color—especially fun in summer.
Spicy Kick: Adding a pinch of cayenne or some chopped fresh jalapeño kicks it up a notch if you like a little heat.
Swap Bacon for Pancetta: For a slightly different smoky vibe, I’ve used diced pancetta instead of bacon and loved the results.

How to Make Lobster Chowder Recipe

Step 1: Cook the Bacon to Crispy Perfection

Start by adding the chopped bacon to a large pot over medium-high heat. I love this step because the smell alone is worth it—it fills your kitchen with that irresistible smoky aroma. Cook until crispy, about 6-8 minutes, then use a slotted spoon to transfer the bacon onto a paper towel-lined plate. Leave the bacon fat in the pot—it’s liquid gold for building your chowder’s flavor!

Step 2: Sauté Onion and Garlic

In the leftover bacon fat, toss in the diced yellow onion. Stir and cook for about 5 minutes until softened and fragrant, then add the minced garlic. Cook for just 30 seconds more—keep an eye on it to avoid burning, which can turn the garlic bitter.

Step 3: Make a Flavorful Roux

Sprinkle the flour over the softened onion and garlic mixture, stirring constantly to avoid lumps. Add the paprika and dried thyme here, and stir to combine until it forms a thick paste. This roux is going to thicken your chowder and add those lovely layers of flavor I can’t get enough of.

Step 4: Add Broth and Potatoes, Then Simmer

Pour in the chicken broth and add the diced Yukon gold potatoes—with their skins on for extra texture and nutrients. Bring everything to a boil, then reduce to a gentle simmer. Patience here pays off: simmer for 10-15 minutes until the potatoes are tender when poked with a fork.

Step 5: Stir in Cream, Lobster, and Bacon

Lower the heat and gently mix in the heavy cream, chopped lobster meat, and your crispy bacon pieces. Season with salt and cracked black pepper to taste. I always recommend tasting at this stage because you might want more pepper or a pinch more salt depending on your broth’s saltiness.

Step 6: Garnish and Enjoy

Finish by sprinkling fresh chopped dill and parsley if you have them on hand—it adds freshness that balances the chowder’s richness beautifully. Serve hot with crusty bread or crispy crostini to soak up every creamy drop.

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Pro Tips for Making Lobster Chowder Recipe

Use Quality Cooked Lobster: I recommend fresh cooked lobster or good-quality pre-cooked meat to keep the flavor sweet and tender.
Don’t Overlook Bacon Fat: It’s a game-changer—the fat adds smoky richness, so resist draining it all off!
Keep an Eye on Thickness: If your chowder gets too thick after adding cream, thin it slightly with extra broth or water.
Beware of Overcooking Lobster: Add lobster at the end to warm through only; otherwise, it can get rubbery.

How to Serve Lobster Chowder Recipe

A close-up of creamy soup served in a light green bowl, showing chunks of light yellow potatoes and small pieces of orange seafood mixed in a thick, light beige cream broth. A toasted, golden-brown slice of bread leans against the side of the bowl. Some red seasoning is sprinkled on top, and green herbs add color highlights on the soup and seafood. A spoon with a long gold handle lifts a portion of the soup, showing the creamy, rich texture with potato and seafood pieces, all resting on a white marbled surface. Photo taken with an iphone --ar 2:3 --v 7 - Lobster Chowder, Lobster Chowder recipe, How to make Lobster Chowder, Creamy Lobster Chowder, Lobster soup recipe

Garnishes

I always top my lobster chowder with freshly chopped dill and parsley—it adds just the right herbal pop that cuts through the creaminess. Sometimes I also sprinkle a few crispy bacon bits on top for extra crunch and smoky goodness.

Side Dishes

Crusty sourdough bread or buttery crostini are my go-to sides since they soak up the chowder perfectly. For a lighter touch, a crisp green salad dressed in lemon vinaigrette complements the indulgence nicely.

Creative Ways to Present

For a special dinner, I serve lobster chowder in individual bread bowls—it’s so fun and feels luxurious. You can also jazz it up with a drizzle of truffle oil or a tiny dollop of crème fraîche for an extra creamy finish.

Make Ahead and Storage

Storing Leftovers

I store leftover lobster chowder in airtight containers in the fridge and find it keeps well for up to 3 days. The flavors deepen overnight, so leftovers can sometimes taste even better than fresh.

Freezing

Freezing lobster chowder is possible but I’d recommend leaving out the cream or adding it fresh after reheating to avoid curdling. Also, freeze without the lobster meat and add fresh lobster chunks after thawing and reheating for the best texture.

Reheating

When reheating, do it gently on the stovetop over low heat, stirring frequently to prevent sticking or curdling. A splash of extra cream or broth helps keep it silky smooth as you warm it through.

FAQs

Can I use frozen lobster meat for this Lobster Chowder Recipe?

Yes, you can use frozen lobster meat, but make sure to thaw it completely in the refrigerator before adding it to the chowder. This helps maintain its texture and prevents excess water from diluting your chowder’s flavor.
What type of potatoes work best in lobster chowder?

Yukon gold potatoes are ideal because they hold their shape well while cooking and provide a creamy texture. Their thin skin also adds a nice rustic touch when left unpeeled.
Is there a way to make this chowder lighter?

Absolutely! You can substitute half or all of the heavy cream with whole milk or a mix of milk and broth. Just know it won’t be as rich, but it’ll still taste fantastic and be easier on the calories.
Can I prepare any parts of this soup in advance?

Yes! You can chop the vegetables and cook the bacon ahead of time. Also, prepare the broth and potatoes then refrigerate it, adding cream and lobster just before serving for the freshest taste.

Final Thoughts

This Lobster Chowder Recipe has become one of my all-time favorites because it balances luxury with homey comfort in every spoonful. I love how the smoky bacon and tender lobster come together in that silky cream base—it’s a meal that feels special but is surprisingly easy to whip up. Give this recipe a try, and I bet you’ll find yourself making it again and again to impress family and friends or just to treat yourself on a chilly night.