This is a rich chowder packed with plenty of lobster. It can be served in small cups for a very special first course or in larger bowls as the centerpiece of an informal supper. The sour cream adds an unexpected and delicious tartness. Recipe from: Taste of Nova Scotia. Recipe does not include time to cook a live lobster but does allow for cooking the potatoes.
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- 1 2/3 cups potatoes, peeled, diced & cooked (400 mL)
- 2 tablespoons butter (25 mL)
- 1 1/2 cups onions, peeled & minced finely (375 mL)
- 2 tablespoons dried thyme leaves (25 mL)
- 1 1/2 teaspoons celery salt (7 mL)
- 1/4 teaspoon black pepper (1 mL)
- 3/4 cup sour cream (175 mL)
- 1 1/2 cups whipping cream (375 mL)
- 1 cup milk (250 mL)
- 2 cups lobster meat, cooked & chopped, plus juices* (500 mL)
- 1In a large saucepan over medium heat sauté onions in butter until soft and transparent, do not over cook.
- 2Stir in the thyme, celery salt and pepper, and then the cooked potatoes.
- 3In a bowl, blend the sour cream, whipping cream, milk and the lobster meat and juice.
- 4Add to potato mixture and stir gently.
- 5Heat through but do not boil.
- 6* An 11.3-oz (312 mL) pkg of frozen lobster meat may be substituted. Makes 6 servings.
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Nutritional Facts for Nova Scotia Chedabucto Bay Lobster Chowder
Serving Size: 1 (216 g)
Servings Per Recipe: 4
- Amount Per Serving
- % Daily Value
- Calories 554.7
- Calories from Fat 446
- Total Fat 49.6 g
- Saturated Fat 30.6 g
- Cholesterol 168.5 mg
- Sodium 155.2 mg
- Total Carbohydrate 23.4 g
- Dietary Fiber 2.6 g
- Sugars 4.6 g
- Protein 6.7 g
The following items or measurements are not included: