Name: Lobster Chowder Recipe
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Cuisine: American
Ingredients: 1 pound chopped bacon; 1 pound cooked lobster, chopped; ½ cup diced yellow onion; 2 cloves minced garlic; 3 cups Yukon gold potatoes, unpeeled and diced; chopped dill and parsley, optional for garnish; 6 cups chicken broth; 1 ½ cups heavy cream; ¼ cup all-purpose flour; ½ teaspoon paprika; ½ teaspoon dried thyme; ½ teaspoon salt; cracked black pepper, to taste

Jump to Recipe· 4.4 from 90 reviews

If you’re craving a soup that’s rich, comforting, and bursting with seafood goodness, you’ve got to try this Lobster Chowder Recipe. I absolutely love how this chowder comes together — the smoky bacon, tender lobster, and creamy potatoes create a flavor combo that’s simply irresistible. Stick with me here, because once you make this, your family and friends will be asking for it again and again.

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Why You’ll Love This Recipe

Rich Flavor Profile: Smoky bacon and fresh lobster create a luxurious base that’s both savory and indulgent.
Simple Ingredients: You won’t have to hunt for anything fancy, just basics that come together beautifully.
Comforting and Hearty: The potatoes and cream make it filling while still light enough to enjoy anytime.
Quick to Make: From start to finish, this chowder takes under an hour, perfect for busy evenings.

Ingredients You’ll Need

These ingredients are the heart of the chowder, combining to deliver a velvety texture and a burst of seafood flavor. When shopping, I always choose high-quality bacon and the freshest cooked lobster I can find — it makes a noticeable difference.

Chopped bacon: Adds a smoky, crispy depth that balances the creaminess perfectly.
Diced yellow onion: Builds a subtle sweetness as it softens.
Minced garlic: Just a little kick of aromatic flavor to brighten the chowder.
All-purpose flour: Helps thicken the chowder into that luscious, creamy consistency we all love.
Paprika: Gives a gentle warmth and a hint of earthiness without overpowering.
Dried thyme: Adds a classic herb note that pairs wonderfully with seafood.
Chicken broth: The flavorful liquid base — I like to use low-sodium so I can control the salt.
Yukon gold potatoes: Their creamy texture holds up well and adds body.
Heavy cream: This is where the chowder gets its dreamy richness.
Cooked lobster: The star ingredient — chopped chunks of tender lobster meat make this chowder extra special.
Salt and cracked black pepper: For seasoning and balance.
Chopped dill and parsley (optional): Fresh herbs add brightness and a pop of color at the end.

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Note: You’ll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Variations

I love how versatile this Lobster Chowder Recipe is — you can easily tweak it to match your preferences or what you have on hand. Feel free to experiment and make it your own!

Seafood Mix: Sometimes I swap in crab or scallops instead of lobster for a different but equally delicious twist.
Dairy-Free Version: Try coconut milk or cashew cream instead of heavy cream if you want a dairy-free chowder that’s still creamy.
Spicy Kick: Add a pinch of cayenne or a splash of hot sauce if you like things with a little heat — perfect for chilly nights.
Herb Variations: Swap parsley and dill for chives or tarragon for a fresh herbal note.

How to Make Lobster Chowder Recipe

Step 1: Crisp the Bacon and Sauté Aromatics

Start by cooking the chopped bacon in a large pot over medium-high heat until it’s crispy and golden. This step is so important because that bacon fat forms the flavor base for your chowder. Use a slotted spoon to remove the bacon and set it aside, leaving all those delicious drippings behind. Then toss in your diced onions and cook until they’re tender and translucent—usually about 5 minutes. Stir in minced garlic and let it sauté for just 30 seconds until fragrant; you don’t want it to burn.

Step 2: Make the Roux and Add Spices

Sprinkle in the flour along with paprika and dried thyme, stirring constantly to form a smooth paste. This roux will thicken your chowder beautifully, like a warm hug in a bowl. Cook it for about a minute to remove any raw flour taste, making sure it doesn’t brown.

Step 3: Add Broth, Potatoes, and Simmer

Gradually pour in the chicken broth while stirring to keep things smooth. Add your diced Yukon gold potatoes — I love these because their creamy texture holds up well without falling apart. Bring everything to a boil, then lower the heat and simmer for 10 to 15 minutes until the potatoes are tender. This is where your kitchen starts smelling amazing!

Step 4: Stir in Cream, Lobster, and Bacon

Now, stir in the heavy cream, cooked lobster meat, and the crispy bacon you set aside earlier. Heat gently — you don’t want to overcook the lobster or it will get rubbery. Season with salt and plenty of cracked black pepper to taste. This is the moment when all those flavors meld together into something magical.

Step 5: Garnish and Serve

Just before serving, sprinkle chopped dill and parsley on top for a fresh burst of color and flavor. I like to serve this chowder with crusty bread or crostini — perfect for dipping and soaking up every last drop.

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Pro Tips for Making Lobster Chowder Recipe

Use Quality Bacon: The bacon’s smoky flavor is the foundation—don’t skimp on quality since it shines through.
Don’t Overcook Lobster: Add the lobster at the very end over low heat to keep it tender and juicy.
Keep Potatoes in Bite-Sized Chunks: Yukon gold hold their shape nicely — avoid cutting too small or they’ll dissolve.
Adjust Seasoning Last: Taste fully before adding salt because bacon and broth can add more saltiness than you expect.

How to Serve Lobster Chowder Recipe

Garnishes

I usually garnish the chowder with freshly chopped dill and parsley — they brighten up the bowl and cut through the richness just right. Sometimes I add a pinch of smoked paprika on top for a little extra color and smoky aroma. A squeeze of fresh lemon juice on the side can also be delightful if you want to add some brightness.

Side Dishes

Crusty bread or homemade crostini are my go-to sides because they’re perfect for dipping. I also love serving this chowder with a simple green salad tossed in vinaigrette to contrast the creamy soup. If I’m feeling indulgent, some buttery garlic rolls work wonderfully too.

Creative Ways to Present

For special occasions, I’ve served the chowder in hollowed-out mini bread bowls, which wow guests and make the meal extra cozy. Individual ramekins with a sprinkle of fresh herbs and crispy bacon on top always get compliments. Adding a small lobster claw or tail on the side of the bowl is a fun way to dress it up and emphasize the star ingredient.

Make Ahead and Storage

Storing Leftovers

I store leftover lobster chowder in airtight containers in the fridge for up to 3 days. When reheating, I find it’s best to warm it gently on the stovetop over low heat, stirring occasionally so it heats evenly without separating. Avoid microwaving too aggressively, which can curdle the cream.

Freezing

I’ve found that freezing lobster chowder isn’t ideal because cream can separate and lobster texture changes. If you want to freeze, skip adding the cream and lobster until you reheat it, then stir them in fresh so you keep that lovely texture and flavor intact.

Reheating

To reheat, gently warm the chowder in a saucepan over low heat, stirring often until hot. If it looks too thick after cooling, stir in a splash of broth or cream to loosen it up. Adding the lobster last keeps it tender and the bacon crispy if you crumble a bit fresh on top just before serving.

FAQs

Can I use fresh lobster meat for this chowder?

Absolutely! Fresh lobster meat works wonderfully — just cook it beforehand (boil or steam) and chop it before adding to the chowder during the final steps to avoid overcooking.
Is it possible to make this chowder dairy-free?

Yes! You can swap heavy cream for coconut milk or a cashew cream alternative. The texture will be slightly different but still delicious and creamy.
Can I use a different type of potato?

Yukon gold potatoes are preferred because of their creamy texture, but you can use red potatoes or russets. Just be mindful that russets can be starchier and may break down more during cooking.
How do I prevent the chowder from curdling?

Heat the chowder gently on low temperatures after adding cream and avoid boiling it. Stir often and remove from heat as soon as it’s warmed through to keep it silky smooth.
What can I serve with lobster chowder?

Crusty bread, garlic crostini, or a crisp green salad are fantastic side dishes that complement the richness of the chowder.

Final Thoughts

This Lobster Chowder Recipe quickly became one of my absolute favorites because it’s both elegant and homey at the same time. I love pulling it together on a cool evening when I want something special that still feels like a warm, comforting hug. Give it a try — I’m confident you’ll enjoy every spoonful as much as I do, and maybe even have some leftovers to savor the next day!