Lobster Chowder1

Lobster Corn Chowder

So are you a chowder fan?  The kind with seafood in it?  Lobster perhaps?

Lobster Chowder {A Pretty Life}

I love seafood.  In any form, but especially chowders!  One of my most favourite food memories, is of eating an amazing seafood chowder in Nova Scotia when I was a teenager on vacation with my family.  I remember eating this creamy bowl of amazingness while staring off into the Atlantic Ocean.  Dreamy.

Since that time I haven’t really had chowder (none very good anyway).  I live smack dab in the middle of the prairies, so there’s not much seafood to be found around these parts.  (But we are famous for our beef!)

But as luck would have it, a package of frozen lobster meat ended up in my freezer recently.  I had no idea what I was going to do with it.  I mean lobster is like gold.  You can’t just use it in anything…these things have to be thought out properly.  It’s lobster.  Must treat it royally.

Lobster Chowder {A Pretty Life}

Then I saw it.  The perfect dish for this delectable meat.  The Barefoot Contessa’s Lobster Chowder.  Perfection.

This soup is creamy.  Hearty.  Rich.  And full of lobster goodness.

And don’t be fooled…this dish is NOT hard to make at all.  In fact, if you work efficiently, you could have it on your table in an hour…1 and 1/2 tops.

Whisk

Lobster Corn Chowder
 
Ingredients
The Soup Base:
  • 6 tbsp butter
  • 1 cup chopped onion
  • ¼ cup cream sherry
  • 1 tsp sweet paprika
  • 4 cups whole milk
  • 2 cups heavy cream
  • 1 cup dry white wine
The Soup:
  • 1 lb of lobster meat (the kind I used was pre-cooked)
  • 3 cups of corn (fresh or frozen)
  • ¼ pound bacon, large-diced
  • 2 medium Yukon gold potatoes, cut into large chunks (about 2 cups)
  • 2 onions, chopped (about 1½ cups)
  • 3 celery stalks, diced
  • ½ tbsp kosher salt
  • 1 tsp fresh ground pepper
  • 2 tsp chopped fresh chives (or finely chopped green onion)
  • ¼ cup cream sherry
Instructions
  1. To make the soup base, melt the butter in a soup stock pot, then add the onions and cook until soft (but not browned).
  2. Then add the sherry and paprika. Mix well and cook for about 1 minute.
  3. Add the milk, cream and wine.
  4. Then simmer over low heat for about 15 minutes, making sure to stir often.
  5. While the soup base is simmering, in a separate pan cook the bacon until brown and crisp. Then remove the bacon from the pan, and set it aside.
  6. To the same pan that you cooked the bacon, add the potatoes, onions, celery, corn, salt and pepper. Cook for about 5 minutes.
  7. After this time, add the potato/corn mixture to the milk soup base in your stock pot.
  8. Add the lobster meat and sherry.
  9. Simmer for about 15 more minutes, until the potatoes are tender.
NOTE:
  1. You can add the chopped bacon as a garnish at serving time, or you can add it directly to the soup at the same time you add the potato/corn mix. We prefer to add it to the soup and let it simmer with the rest of the ingredients. We like the extra flavour it adds to the soup.
Notes
Garnish with the chives (or green onion). And enjoy!

Adapted from The Barefoot Contessa

 

Serve this up with some crusty bread, and dinner is a treat!

Garnish with some chives and it looks like a dish in a fancy restaurant!  Except that I forgot to do that for the photo…it really looks so much nicer with chives…sigh…oh well

Lobster Chowder {A Pretty Life}

Mmmmmmm  And remember, lobster isn’t just for fancy restaurants!  😉

Have a delicious day!

 

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13 Comments

  • Reply Angie@Echoes of Laughter January 17, 2013 at 6:46 PM

    Looks delicious Jo-Anna! I love chowders in winter….so good! Angie xo

  • Reply Anna-Leigh January 17, 2013 at 7:29 PM

    I am drooling! I’ll be giving this a try!

  • Reply Jaime from Crafty Scrappy Happy January 17, 2013 at 8:26 PM

    YUM! Greattttt now I am going to be wishing for this soup all night and day!!! I am going to have to get cooking! Thank you SO much for sharing at the Inspiration Gallery! I am pinning to our group board!
    Jaime

  • Reply nicolette @ momnivore's dilemma January 17, 2013 at 10:14 PM

    and it’s gluten-free. 🙂

    now if you, the amazing jo-anna, can perfect a crusty GF loaf, I will be forever grateful.

    I remember my first chowder. age 19. pacific coast highway. some fancy seafood restaurant with then boyfriend. yes. divine.

  • Reply Lori @ RecipeGirl January 18, 2013 at 8:05 AM

    I’d like to eat this for breakfast. Kind of like eating oatmeal, don’t you think? It’s completely lovely.

  • Reply vicky January 18, 2013 at 1:41 PM

    Hi. I just saw your comment in Lauren’s forum. So I thought I’d check your blog out and I actually really like it! Maybe you’d like to check mine out as well 🙂 it’s http://vickynspiration.blogspot.com . We bloggers have to stick together!

    xx

  • Reply Deborah January 18, 2013 at 2:17 PM

    I love chowder, but have never tried it with lobster. Gotta try this! I would love for you to come and link up at Taste and Tell Thursdays!!

  • Reply Foster January 19, 2013 at 9:31 AM

    I saw this link on Ruthie’s linky party and knew I had to try it. I looks delicious. Thanks for sharing!

  • Reply Ruthie January 19, 2013 at 5:44 PM

    Thanks so much for linking up your delicious recipe at my link party today… YUM! I wanna eat it right now 🙂 I hope you’ll come back again next week. xoxo~ Ruthie

  • Reply Christine February 9, 2013 at 6:37 AM

    Where did you get those GORGEOUS plates from? I’m drooling… Please share!

  • Reply 15 Lobster Recipes October 5, 2013 at 3:26 AM

    […] Recipe and Photos credit to aprettylifeinthesuburbs.com […]

  • Reply ANISSA Daniels July 21, 2015 at 11:49 AM

    How many cups or servings is this recipe

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