This hearty and creamy chowder is perfect when you’re craving something to fill your belly on a cold winter day. I used lobster from two, cooked lobster tails that I picked up at my local grocery store. They were $6 each and well worth it. If you can’t find pre-cooked lobster or are looking for a more economical choice, shrimp or crab can be used in place of the lobster.
Lobster and Potato Chowder
- 3 tbsp. unsalted butter
- 3 stalks of celery, diced into small pieces
- 1 carrot, peeled and diced into small pieces
- 5 green onions, chopped
- 1 russet potato, peeled and diced into 1/2 inch pieces
- 1 tsp. fresh thyme
- 1 tsp. kosher salt
- 1/2 tsp. freshly ground black pepper
- 2 tbsp. all-purpose flour
- 4 cups whole milk
- 1 cup fresh, cooked lobster meat (I got mine from two lobster tails)
- Melt butter in a large pot over medium heat.
- Add celery, carrot, onions, potato, thyme, salt and pepper.
- Saute until vegetables have softened, about 10 minutes.
- Stir in the flour until incorporated and cook for 2 – 3 minutes.
- Whisk in milk and bring to a boil. Reduce heat to a simmer and cook until thickened and potatoes are fork tender.
- Add about 1 1/2 cups of the soup to a blender and puree. Pour back into the pot.
- Add the lobster and mix well.
- Taste and adjust seasonings as necessary.