New England Lobster Chowder

"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."
 
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Ready In:
30mins
Ingredients:
9
Serves:
8
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ingredients

  • 1 small onion, chopped
  • 13 cup rendered bacon or 1/3 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
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directions

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

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Reviews

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