Prep 10 mins
Cook 20 mins
This recipe comes from the Lunenberg Hospital Cookbook and is considered a collector's item in the Canadian Maritimes. I haven't tried it yet, but is sounds really good and looks relatively simple to make.
- 1 medium onion, finely chopped
- 2 medium potatoes, peeled, small dice
- 1 cup water
- 2 cups canned lobster, drained
- 2 cups whole milk
- 1⁄2 cup cream (recipe does not indicate butter fat content)
- 2 -3 tablespoons butter or 2 -3 tablespoons margarine
- 1 teaspoon salt
- 1⁄4 teaspoon pepper, freshly ground
- Combine onions and potatoes in a saucepan with water and cook until potatoes are tender.
- Chop larger pieces of lobster into small pieces.
- Add lobster, milk and cream to the potatoes and onions.
- When heated through (do not allow to boil), add butter and season with salt and pepper, to taste.
- Serve immediately.
Thanks for sharing this recipe Gwen. You have made my dh's day. Chowder just like his mom use to make. This was a great chowder. I let it simmer for 1 hour to reduce the liquid. It was rich, creamy, with a lovely lobster flavor, the potatoes and onions melted in your mouth. It was just perfect...Kudos