Description
This rich and creamy Lobster Chowder features crispy bacon, tender Yukon gold potatoes, and succulent cooked lobster meat simmered in a flavorful chicken broth base thickened with a savory flour mixture. Garnished with fresh dill and parsley, this comforting soup is perfect for a cozy meal and pairs beautifully with crusty bread or crostini.
Ingredients
Scale
Soup Base
- 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
Main Ingredient
- 1 pound cooked lobster, chopped
Garnish (Optional)
- Chopped dill
- Chopped parsley
Instructions
- Cook Bacon: Add 1 pound chopped bacon to a large pot over medium-high heat and cook until crispy. Remove the crispy bacon using a slotted spoon and set aside, leaving the rendered fat in the pot.
- Sauté Onions and Garlic: In the same pot with the bacon fat, add ½ cup diced yellow onion and cook until tender and translucent. Stir in 2 cloves minced garlic and cook for an additional 30 seconds to release their aroma.
- Create Roux: Sprinkle ¼ cup all-purpose flour, ½ teaspoon paprika, and ½ teaspoon dried thyme into the pot. Stir continuously to form a paste, which will help thicken the chowder.
- Simmer Potatoes: Pour in 6 cups chicken broth along with 3 cups diced, unpeeled Yukon gold potatoes. Bring the mixture to a boil, then reduce heat to a simmer and cook for 10 to 15 minutes or until the potatoes become tender.
- Add Cream and Lobster: Stir in 1 ½ cups heavy cream along with 1 pound of chopped cooked lobster and the reserved crispy bacon. Season the chowder with ½ teaspoon salt and cracked black pepper to taste. Heat through without boiling to avoid curdling the cream.
- Garnish and Serve: Remove from heat and optionally garnish with chopped dill and parsley. Serve the lobster chowder hot, alongside crusty bread or crostini for a satisfying meal.
Notes
- Be careful not to overcook the cream after adding to prevent curdling; just warm the chowder through.
- Use cooked lobster meat to prevent overcooking the delicate protein during chowder preparation.
- Unpeeled Yukon gold potatoes add a rustic texture and additional nutrients.
- Leftover bacon fat can be used to sauté the aromatics for extra flavor.
- For a thicker chowder, cook the flour paste slightly longer before adding broth to eliminate any raw flour taste.
Nutrition
- Serving Size: 1 cup
- Calories: 450
- Sugar: 3g
- Sodium: 800mg
- Fat: 33g
- Saturated Fat: 18g
- Unsaturated Fat: 13g
- Trans Fat: 0.5g
- Carbohydrates: 18g
- Fiber: 2g
- Protein: 20g
- Cholesterol: 120mg
