Teresa's Recipes
Lobster Chowder
Dive into the depths of coastal cuisine with this rich and creamy Lobster Chowder, a dish that captures the essence of New England's culinary heritage. Infused with the sweet, succulent flavors of fresh lobster meat and complemented by tender potatoes and a medley of vibrant vegetables, this chowder is a warming embrace in a bowl. Traditionally enjoyed by fishermen and their families after long days at sea, each spoonful transports you to the picturesque shores of Maine, where the ocean meets the heart of home cooking. Perfect for cozy gatherings or special occasions, this chowder is not just a meal; it's an experience.
Ingredients
- 4 tablespoons Unsalted butter
- 1, diced Onion
- 2 stalks, diced Celery
- 1, diced Carrot
- 1/3 cup All-purpose flour
- 4 cups Chicken broth
- 2 cups Whole milk
- 2 cups, diced Potatoes
- 2 cups, chopped Fresh lobster meat
- 2 tablespoons, chopped (for garnish) Fresh parsley
- 1 Bay leaf
- 1 teaspoon Dried thyme
- to taste Salt
- to taste Black pepper
Dietary Notes
- Servings: 6
- Dish Type: Soup
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Calories: 410
- Fat: 22g
- Carbs: 30g
- Protein: 22g
- Sodium: 600mg
- Sugar: 4g
Instructions
- In a large pot, melt the unsalted butter over medium heat until bubbly.
- Add the diced onion, celery, and carrot to the pot. Sauté for about 5 minutes, or until the vegetables are softened and fragrant.
- Sprinkle the flour over the sautéed vegetables and stir well to combine. Cook for an additional minute to eliminate any raw flour taste.
- Gradually whisk in the chicken broth and whole milk, ensuring there are no lumps in the mixture.
- 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.
- Stir in the chopped lobster meat and continue to cook for an additional 5 minutes, allowing the flavors to meld beautifully.
- Remove the bay leaf and adjust the seasoning with additional salt and pepper if needed.
- Serve hot, garnished with freshly chopped parsley for a burst of color and flavor.
Tips
- For extra richness, you can substitute half of the whole milk with heavy cream.
- Feel free to add corn or peas for added sweetness and texture.
- If you want a spicier kick, consider adding a pinch of cayenne pepper or a splash of hot sauce.