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.

I love serving this soup or any soup for that matter, with my cheesy-garlic bread. It’s the best cheesy-garlic bread ever. And I’m not just saying that because I made it. It really is so good. I will be making and photographing a batch soon so I can post the recipe on here.
Lobster and Potato Chowder
Ingredients:
- 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)
Directions:
- 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.
Tagged: carrots, celery, chowder, creamy soup, green onions, lobster, potato, Potatoes, soup, thyme
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