This flavorful Lobster Chowder is perfect for chilly fall weather but is best served in summer time at the height of the lobster and corn seasons! My lobster chowder is the perfect dish for entertaining guests, special occasions, or just to enjoy this amazing comfort food soup!
1cuproasted corn(optional; or substitute a favorite veggie)
1cuplobster meat(cooked)
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Instructions
In a large stockpot, melt the first 1 tablespoon of the butter over medium high heat.
Add the chopped bacon to the melted butter and cook for approximately 2 minutes. Make sure to stir and coat the bacon in the butter.
Add the chopped white onion. Continue cooking until the onion is cooked and becomes slightly clear (translucent), about 2-3 minutes.
Add the diced vegetables (celery, carrot and leek). Stir and cook for about 2 minutes.
Reduce heat to just below medium. Stir in the flour until it has all been combined, cover and let the veggies 'sweat' for a couple of minutes.
Uncover and add in the chives, dill, parsley, lemon juice, white wine and bay leaves.
Next, add the lobster stock and salt, pepper, garlic powder and paprika. Continue cooking covered for 3-5 minutes.
Uncover and add in the russet potatoes. Cover again and continue cooking for 40 minutes, or until the potatoes are fork tender.
Uncover the chowder, stir and remove the bay leaves with a spoon.
Add in heavy cream, lobster meat and the optional roasted corn.
Add in the last tablespoon portion of the butter. Stir, serve and enjoy!