New England Lobster Chowder

READY IN: 30mins
Recipe by mollypaul

From the New England section of the United States Regional Cookbook, Chicago Culinary Arts Institute, 1947. For a tasty variation on this recipe, add 1/2 cup sherry or sauterne wine to the chowder just prior to serving.

Top Review by pts715

as my mother uz'da make except she was heavier on the onions [or even, sometimes leeks!] and always used bacon fat

Ingredients Nutrition

  • 1 small onion, chopped
  • 13 cup rendered bacon or 13 cup salt pork fat
  • 2 soda crackers, finely crushed
  • 1 quart milk, scalded
  • 2 cups lobsters, cooked and cubed (either canned or fresh may be used)
  • 1 cup cream, heated
  • salt
  • pepper
  • cayenne pepper, to taste


  1. Cook the onion in the fat until translucent and lightly golden.
  2. Strain and reserve the fat, discarding the onion.
  3. To two tablespoons of the fat, add the crushed soda crackers.
  4. Add the hot milk gradually, stirring constantly until smooth; add lobster and heat in the top of a double boiler for 20 minutes.
  5. Add seasonings to taste, the remainder of the strained fat and the hot cream.
  6. Serve with chowder crackers.

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