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Creamy Lobster Chowder

A rich and velvety chowder combining sweet lobster meat with a creamy broth, perfect for cozy evenings or gatherings.
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Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Main Course, Soup
Cuisine: American, Seafood
Calories: 300
Ingredients Method Notes

Ingredients
  

For the chowder
  • 1 pound lobster meat, chopped Use fresh lobster for best flavor.
  • 1 tablespoon olive oil
  • 1 medium onion, diced
  • 2 stalks celery, diced
  • 2 medium carrots, diced
  • 3 cloves garlic, minced
  • 3 cups vegetable broth
  • 2 medium potatoes, diced
  • 1 cup heavy cream
  • 1 teaspoon dried thyme
  • Salt and pepper to taste
  • Fresh parsley for garnish (optional)

Method
 

Cooking
  1. In a large pot, heat the olive oil over medium heat. Add the diced onion, celery, and carrots. Sauté for about 5-7 minutes until the vegetables are softened.
  2. Stir in the minced garlic and diced potatoes, cooking for an additional 2 minutes until fragrant.
  3. Add the vegetable broth and bring the mixture to a boil. Reduce the heat and let it simmer for about 10-15 minutes, or until the potatoes are tender.
  4. Once the potatoes are tender, stir in the heavy cream and add the dried thyme. Allow the chowder to simmer on low for another 5 minutes.
  5. Gently fold in the chopped lobster meat and season with salt and pepper to taste. Let it warm through for another 5 minutes.
  6. Ladle the chowder into bowls, garnish with fresh parsley if desired, and serve hot.

Notes

For a thicker chowder, blend a portion of it after cooking and return it to the pot. Store leftovers in the refrigerator for up to 3 days. Reheat gently over low heat.