Nova Scotia Chedabucto Bay Lobster Chowder

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READY IN: 48mins
SERVES: 4-6
UNITS: US

INGREDIENTS

Nutrition
  • 1 23
    cups potatoes, peeled, diced & cooked (400 mL)
  • 2
    tablespoons butter (25 mL)
  • 1 12
    cups onions, peeled & minced finely (375 mL)
  • 2
    tablespoons dried thyme leaves (25 mL)
  • 1 12
    teaspoons celery salt (7 mL)
  • 14
    teaspoon black pepper (1 mL)
  • 34
    cup sour cream (175 mL)
  • 1 12
    cups whipping cream (375 mL)
  • 1
    cup milk (250 mL)
  • 2
    cups lobster meat, cooked & chopped, plus juices* (500 mL)
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DIRECTIONS

  • In a large saucepan over medium heat sauté onions in butter until soft and transparent, do not over cook.
  • Stir in the thyme, celery salt and pepper, and then the cooked potatoes.
  • In a bowl, blend the sour cream, whipping cream, milk and the lobster meat and juice.
  • Add to potato mixture and stir gently.
  • Heat through but do not boil.
  • * An 11.3-oz (312 mL) pkg of frozen lobster meat may be substituted. Makes 6 servings.
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