Ingredients:
For the Classic Chowder:
- 2-3 lobsters (about 1 1/2 to 2 pounds each) or about .5-.75 lbs of lobster meat)
- 4 cups fish or seafood stock (vegetable stock also works well)
- 4 tablespoons unsalted butter
- 1 onion, finely chopped
- 2 cloves garlic, minced
- 2 cups potatoes, peeled and diced
- 2 cups fresh or frozen corn kernels
- 2 cups whole milk
- 1 cup heavy cream
- 2 bay leaves
- 1 teaspoon dried thyme
- Salt and pepper to taste
- Chopped fresh parsley for garnish
- Replace the butter with a dairy-free butter substitute or olive oil.
- Replace whole milk and heavy cream with 3 cups of unsweetened coconut milk or almond milk.
- In a large soup pot, melt the butter over medium heat (or heat the oil in the dairy-free version).
- Add the chopped onions and garlic, sauté until they become translucent.
- Add the potatoes, corn, and lobster meat to the pot. Cook for about 5 minutes, stirring occasionally.
- Pour in the fish or seafood stock and add the bay leaves and dried thyme.
- Bring the mixture to a boil, then reduce the heat and let it simmer for about 15-20 minutes, or until the potatoes are tender.
- Add the whole milk (or dairy-free substitute) and heavy cream (or dairy-free substitute) to the pot. Let the chowder simmer for another 10-15 minutes, stirring occasionally.
- Season with salt and pepper to taste.
- Remove the bay leaves, and discard them.
- Ladle the hot chowder into bowls and garnish with chopped fresh parsley. You can also add a few lobster pieces on top for a fancier presentation.
- Spicy Lobster and Corn Chowder: Add diced jalapeños or a pinch of cayenne pepper to give your chowder a spicy kick.
- Bacon and Cheddar: Top your chowder with crispy bacon bits and shredded cheddar cheese for a rich and savory twist.
- Gluten-Free Option: Use a gluten-free flour or cornstarch to thicken the chowder if needed.
Tried this recipe?Let us know how it was!
