Lobster Chowder

Ingredients

Unsalted butter

4 tablespoons

Onion

1, diced

Celery

2 stalks, diced

Carrot

1, diced

All-purpose flour

1/3 cup

Chicken broth

4 cups

Whole milk

2 cups

Potatoes

2 cups, diced

Fresh lobster meat

2 cups, chopped

Fresh parsley

2 tablespoons, chopped (for garnish)

Bay leaf

1

Dried thyme

1 teaspoon

Salt

to taste

Black pepper

to taste

Instructions

1. In a large pot, melt the unsalted butter over medium heat until bubbly.
2. Add the diced onion, celery, and carrot to the pot. Sauté for about 5 minutes, or until the vegetables are softened and fragrant.
3. Sprinkle the flour over the sautéed vegetables and stir well to combine. Cook for an additional minute to eliminate any raw flour taste.
4. Gradually whisk in the chicken broth and whole milk, ensuring there are no lumps in the mixture.
5. Add the diced potatoes, bay leaf, dried thyme, salt, and black pepper. Bring the mixture to a boil, then reduce the heat to low and let it simmer for 20 minutes, or until the potatoes are fork-tender.
6. Stir in the chopped lobster meat and continue to cook for an additional 5 minutes, allowing the flavors to meld beautifully.
7. Remove the bay leaf and adjust the seasoning with additional salt and pepper if needed.
8. Serve hot, garnished with freshly chopped parsley for a burst of color and flavor.