Description
This rich and comforting Lobster Chowder combines crispy bacon, tender potatoes, and succulent cooked lobster in a creamy broth infused with garlic, paprika, and thyme, perfect for a cozy meal served with crusty bread.
Ingredients
Scale
Meat and Seafood
- 1 pound chopped bacon
- 1 pound cooked lobster, chopped
Vegetables
- ½ cup diced yellow onion
- 2 cloves minced garlic
- 3 cups Yukon gold potatoes, unpeeled and diced
- chopped dill and parsley, optional for garnish
Liquids and Dairy
- 6 cups chicken broth
- 1 ½ cups heavy cream
Dry Ingredients and Spices
- ¼ cup all-purpose flour
- ½ teaspoon paprika
- ½ teaspoon dried thyme
- ½ teaspoon salt
- cracked black pepper, to taste
Instructions
- Cook the bacon: Add 1 pound chopped bacon to a large pot over medium-high heat and cook until crispy. Remove it using a slotted spoon and set aside, leaving the bacon fat in the pot.
- Sauté onions and garlic: Add ½ cup diced yellow onion to the pot and cook until tender, approximately 5 minutes. Stir in 2 cloves minced garlic and cook for 30 seconds until fragrant.
- Create the roux: Sprinkle in ¼ cup all-purpose flour, ½ teaspoon paprika, and ½ teaspoon dried thyme. Stir continuously to combine and form a paste, cooking for about 2 minutes to remove the raw flour taste.
- Add broth and potatoes: Gradually pour in 6 cups chicken broth and add 3 cups diced Yukon gold potatoes. Bring the mixture to a boil, then reduce the heat and simmer for 10-15 minutes until the potatoes are tender when pierced with a fork.
- Finish the chowder: Stir in 1 ½ cups heavy cream, 1 pound chopped cooked lobster, and the cooked crispy bacon. Season with ½ teaspoon salt and cracked black pepper to taste. Heat gently without boiling to combine flavors.
- Garnish and serve: Garnish with chopped dill and parsley if desired. Serve the chowder hot alongside crusty bread or crostini for a satisfying meal.
Notes
- Use cooked lobster meat to avoid overcooking during the final step.
- Yukon gold potatoes hold their shape well and add creaminess to the chowder.
- Adjust salt and pepper seasoning as needed depending on broth saltiness.
- For a richer chowder, substitute half-and-half for heavy cream.
- This chowder freezes well for up to 2 months but is best enjoyed fresh for optimal flavor and texture.
Nutrition
- Serving Size: 1 bowl (about 1 ¼ cups)
- Calories: 450
- Sugar: 3g
- Sodium: 700mg
- Fat: 30g
- Saturated Fat: 15g
- Unsaturated Fat: 13g
- Trans Fat: 0.5g
- Carbohydrates: 20g
- Fiber: 3g
- Protein: 25g
- Cholesterol: 110mg
