Lobster Chowder
Looking for a truly stunning soup that’s both fancy and humble at the same time? This Lobster Chowder is it! It’s thick, chunky, creamy, and loaded with plenty of lobster. It’s the perfect soup for chilly nights or whenever you want to indulge in a soup that’s a bit more special. I love this soup, and I know you will, too!
If you’re a lobster fan, then this is the soup for you. It’s so crazy good, and you won’t believe how easy it is to make!
I buy the lobsters when they’re in season and on sale, then I cook it and pull the meat out. Then, I vacuum seal the meat and freeze it so it’s ready to make this amazing soup. But the soup also freezes well, so you could make the soup and freeze it to enjoy later. No matter how you do it, it’s a terrific soup and one that’s requested often in my house!
Ingredients:
- Lobster stock – Homemade is ideal, but chicken, vegetable, or seafood stock will work.
- Lobster meat – Use cooked lobster tails, claws, or any part.
- Bacon – Only the bacon fat is needed; substitute with oil if preferred.
- Butter – Salted or unsalted.
- Onion – White or yellow.
- Carrot – Diced small.
- Celery – Diced.
- Garlic – Fresh is best.
- Potatoes – Diced.
- Corn – Frozen niblets are fine.
- White wine – Optional but recommended.
- Old Bay Seasoning – Adds ideal flavor.
- All-purpose flour – For thickening.
- Cream – Heavy cream or half and half is best. Milk or evaporated milk can be used but won’t be as rich.
- Salt and pepper – To taste.
How To Make Easy Lobster Chowder
- Fry bacon in a large pot until crisp, then set the bacon aside, reserving the fat.
- Melt butter in the pot with the bacon fat, then cook the onions, carrots, and celery until soft and translucent. Add garlic and Old Bay seasoning, cooking for another minute.
- Pour in the white wine, letting it mostly evaporate.
- Turn off the heat, whisk in flour, and slowly add lobster stock, whisking until smooth.
- Return heat to low, cover, and let simmer for 20 minutes.
- Add diced potatoes and cook for 5-10 minutes until tender.
- Stir in the lobster chunks and corn.
- Add cream, season with salt and pepper, and heat through.
- Serve and enjoy!
Step-By-Step Process
Chef Jenn’s Tips:
- Save lobster shells in the freezer to make stock later.
- Avoid boiling the lobster meat to prevent it from becoming tough; add it at the end and just heat it through.
- Save a few claw pieces for garnish.
- Keep the veggies cut small and evenly so they cook at the same time. Plus, a soup with finely diced veggies vs big, uneven chunks, is much nicer to eat.
Recommended
Make It A Meal
Enjoy this chowder as a satisfying meal on its own or pair it with a slice of sourdough bread, a light salad, or some air-fried sweet potato chips.
Storage
Lobster chowder keeps in the fridge for up to 2 days. For longer storage, freeze it to preserve freshness.
Lobster Chowder
Ingredients
- 4 slices bacon
- 2 tablespoons butter
- 1 cup onion diced
- 1 cup celery diced
- 1 cup carrots diced
- 1 tablespoon garlic minced
- 2 teaspoons Old Bay seasoning
- ⅓ cup dry white wine
- ¼ cup all purpose flour
- 6 cups lobster stock
- 1 ½ cups potatoes diced
- 1 cup corn niblets
- 2 cups lobster meat diced
- 1 cup heavy whipping cream
- salt and pepper to taste
Instructions
- Fry the bacon in a large soup pot over medium heat until crisp, about 4 minutes, then set the bacon aside for another use. You only need the bacon fat.
- Add the butter to the bacon fat then saute the onions, carrots, and celery until soft and translucent. Add the garlic and Old Bay seasoning and cook an additional minute.
- Deglaze the pan with white wine and let most of it evaporate.
- Turn off the heat and whisk in the flour, then slowly add the lobster stock whisking until smooth.
- Turn the heat back to low, cover the pot with a lid, and simmer for 20 minutes.
- Add the potatoes and cook an additional 5-10 minutes or until just tender. Then, add the corn and lobster chunks.
- Stir in the cream, season with salt and pepper, and heat through.
- Serve and enjoy!
Notes
Chef Jenn’s Tips:
- Save lobster shells in the freezer to make stock later.
- Avoid boiling the lobster meat to prevent it from becoming tough; add it at the end and just heat it through.
- Save a few claw pieces for garnish.
- Keep the veggies cut small and evenly so they cook at the same time. Plus, a soup with finely diced veggies vs big, uneven chunks, is much nicer to eat.
