Awesome Lobster Chowder
9
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From Canadian Living magazine, a chunky, rich chowder. Yummm.
- Ready In:
- 55mins
- Serves:
- Units:
9
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ingredients
- 4 potatoes, peeled and diced (about 2 pounds)
- 1⁄2 cup butter
- 3 onions, chopped
- 1 cup diced celery
- 1 small green pepper, diced
- 1 small red pepper, diced
- 1⁄4 cup flour
- 1 tablespoon italian seasoning or 1 tablespoon herbes de provence
- 2 teaspoons salt
- 1 teaspoon pepper
- 1 (11 ounce) can frozen lobster meat, thawed and cut in bite-size pieces or (11 ounce) can fresh lobsters, if you are so lucky
- 2 (385 ml) cans 2% evaporated milk
- 1⁄4 cup chopped fresh parsley
directions
- In a large saucepan, bring 4 cups water to a boil; add potatoes and cook for 20 minutes or til tender.
- In skillet, melt 1/4 cup of the butter over medium heat.
- Add onions, celery and peppers, cook, stirring occasionally, for about 10 minutes or until softened.
- Sprinkle with flour, herbs, salt and pepper.
- Cook for two minutes.
- Add to potato mixture.
- In same skillet, melt remaining butter over medium heat.
- Add lobster; cook, stirring for 4 minutes.
- Add to potato mixture.
- Add evaporated milk; stir over medium heat for 10 minutes or until heated.
- Serve garnished with parsley.
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RECIPE MADE WITH LOVE BY
@Barefoot Beachcomber
Contributor
@Barefoot Beachcomber
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"From Canadian Living magazine, a chunky, rich chowder. Yummm."
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This chowder turned out great!! I had leftover lobster meat from a feast we had a few nights earlier. Only thing I would change is to use half the pepper that the recipe calls for. We all enjoy food a little spicy, but found this spicier than it needed to be. Regardless, it was devoured and everyone, even the kids, liked it.Reply
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I just made this chowder and it IS awesome. I'm not sure I'm a fan of the Italian Seasoning but it didn't take away from the yumminess of this chowder. Next time I might try something else. I followed the advice of Chef Wayne and drained the potato water and used 1% milk. All in all.... YUM! P.S. I'm far from a cook and didn't have a problem making this :)1Reply
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This is a lovely bisque soup/chowder. As I have never taken the plunge to try and make myself I thought this recipe looked fairly easy. BB you have opened some doors for me to try more. I liked the pleasant and light taste (for a chowder) of this and find this would be a great camping soup as canned milk is plentiful and shelf safe. Followed directions exactly, using the frozen lobster bits. After tasting some, I did think it needed a bit of a kick, maybe some garlic or red pepper to liven it up some. However, that is our tastes. The chowder stands on its own as is and is quite tasty. Made FrenchTarts rustic crock bread to go with it for dinner tonight. Made for PAC Sept2009 edited 2/25/10 I have made this several times since the first time and my family and DH's family love it. I do add in a Tsp of minced garlic, some corn, and black pepper with red peppers on the table for individual tastes. Excellent. Upgrading stars for it's taste, versatility, and deliciousness.1Reply
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I've made this recipe a few times over the years and it is truly awesome! I prepared this recently using 7 ounces of frozen lobster meat, substituted about 1 oz. of sliced sweet pimientos for the peppers and cut all other ingredients in half for a superb chowder for 4 or 5 servings.Reply
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Tried this recipe for New's Years Day dinner for eight as a starter. It was awesome, everyone wanted the recipe.Did use just one can of 2% evaporated milk and the other hal and half cream and added crab meat. I will make this again.Reply
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