Nova Scotia Chedabucto Bay Lobster Chowder

"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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Ready In:
48mins
Ingredients:
10
Serves:
4-6

ingredients

  • 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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