A Scrumptious Lobster Chowder Recipe Adventure

Lobster Chowder Recipe

Lobster Chowder Recipe

Today, let’s embark on a culinary journey exploring the delectable world of Lobster Chowder. Originating from the coastal regions of Maine in the United States, this creamy and hearty soup has become a seafood lover’s delight worldwide.

History of Lobster Chowder:

Lobster chowder traces its roots back to the rich maritime history of New England. Originally a dish born out of necessity, lobster chowder was a way for fishermen to utilize the abundant lobster catch. Over the years, it evolved into a cherished recipe, celebrated for its unique blend of flavors and textures.

Lobster Chowder Recipe

Lobster Chowder Recipe

Today, let's embark on a culinary journey exploring the delectable world of Lobster Chowder.
Prep Time 15 minutes
Cook Time 30 minutes
Course Main Course
Cuisine American
Servings 4
Calories 300 kcal


  • Large pot
  • Wooden spoon
  • Knife
  • Cutting board
  • Measuring cups and spoons


  • In a large pot, sauté bacon until crispy.
  • Remove and set aside, leaving the bacon fat in the pot.
  • Add butter to the pot and sauté onions, celery, and garlic until softened.
  • Sprinkle flour over the vegetables, stirring constantly to create a roux.
  • Gradually add chicken broth, stirring to avoid lumps.
  • Bring to a simmer. Add diced potatoes, thyme, bay leaves, salt, and pepper.
  • Cook until potatoes are tender. Stir in lobster meat and heavy cream, allowing the chowder to heat through
  • Remove bay leaves, adjust seasoning, and ladle the chowder into bowls.
  • Garnish with crispy bacon and fresh parsley. Serve hot and enjoy!


Keyword Lobster Chowder Recipe

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If you love lobster chowder, you might also enjoy trying Clam Chowder, Seafood Bisque, or New England-style Fish Chowder. These recipes offer a diverse range of flavors for seafood enthusiasts.

Ready to tantalize your taste buds? Dive into the kitchen and whip up a batch of this mouthwatering Lobster Chowder.

YouTube Video Credits:
Oh Yum with Anna Olson

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