Lobster Chowder

Origin and Evolution of Chowder

Chowder is said to have originated in France, made its way to the United Kingdom, and from there to New England. The French origin of the chowder is seen in some recipes that call for making a roux. Roux is made by slow cooking a mixture of flour and rendered pork fat until thick. This roux is then used to thicken the chowder alongside heavy cream.

Difference Between Lobster Chowder and a Lobster Bisque

It’s easy to think that a lobster bisque and a chowder are similar because of their ingredients; they both contain ingredients such as cream, milk, and butter. But there is a significant difference.  Lobster bisque is a somewhat complicated recipe. It uses techniques like those found in recipes to make bone broth. Oftentimes using low heat to stew ingredients.  Bisque recipes require many steps for creating each part of the dish, a process that can take hours. A chowder is a humble dish whose origins are from the common folk and fishermen. Chowder recipes are easy to follow and contain everyday ingredients. However, the ingredients may vary based on region.

Ingredients of Lobster Chowder

There are many ways to make lobster chowder. But there are some basic ingredients shared across most recipes: lobsters, potatoes, broth, cream, and vegetables. 

Easy Lobster Chowder Recipe

4 Servings Ingredients: 4 lobsters (yields about one pound of cooked lobster), cooked and meat shucked and cut into chunks and set aside 3 Diced potatoes, about 1/4 – 1/2 inch diced. Gold/Yellow/Yukon or Red potatoes (or Russet potatoes but with a note about Russets) 5 – 6 cups of lobster broth 1 diced onion 1 diced celery 2+ tbsp of butter 1.5 to 2 cups heavy cream Instructions: Cook your lobster then cut the meat into chunks. Peel Yukon potatoes and boil for about ten minutes or less (depending on the size of the potatoes). You should be able to cut through it with a fork, meeting some resistance.  Remove and place on a cutting board to allow them to cool.  Dice into 1/4 to 1/2 inch pieces. Heat butter over medium-low heat and cook diced onion and celery until they’re soft, but not browned. Add diced potatoes (add more butter if necessary), then add lobster broth. Simmer on medium for about five minutes until the potatoes are soft but not falling apart.  After the potatoes are done add lobster meat. Add heavy cream and cook at about medium to medium-high for five minutes. If the soup is not thick enough, either add more cream or stir in a teaspoon of cornstarch (stirring and crushing it to eliminate cornstarch lumps). Once you’ve gained practice and experience you could try using Russet potatoes, cooking as above. However, cook one of the potatoes for a full 20 minutes or more so that a fork can cut into the potato.  This last potato that is falling apart can be added to the soup to help thicken it up.

What Kind of Potatoes to Use?

Adding potatoes to your chowder can help make it thicker.  Peeled Yukon or red potatoes are used in many chowder recipes. Russet potatoes are a good choice too, as they cook well and are extra starchy.  It’s easy to add potatoes to your chowder! First, boil one Russet potato for approximately 20 to 25 minutes so that it’s soft but not falling apart. Then add it to the broth and crush it so that it thickens the broth, and you’re done!