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.