Lobster Chowder
Prep
15 mins
Cook
30 mins
Servings
4
Difficulty
Easy
There's something absolutely magical about a bowl of creamy lobster chowder on a cold evening, and I'm thrilled to share this version with you. What I love most about this recipe is how quickly it comes together in just 45 minutes total, making it perfect for weeknight dinners or impressing guests without spending all day in the kitchen. The lobster provides wonderful lean protein and selenium, which supports thyroid health, while the buttery, comforting broth reminds you that indulgence doesn't have to be complicated. The smoked paprika adds a subtle depth that feels restaurant worthy, yet the whole process remains straightforward enough for any home cook. Trust me, once you make this, you'll understand why chowder holds such a special place in comfort food tradition.
Ella x
Ingredients
- 400 globster meat
- 600 gpotatoes
- 200 gonions
- 6 ggarlic
- 120 gbutter
- 60 gall-purpose flour
- 500 mlchicken broth
- 150 mlheavy cream
- 12 gsmoked paprika
- 8 gsalt
- 4 gblack pepper
- 2fresh parsley
Detail level
Instructions
- 1
Melt the butter in a large pot over medium heat.
Tip: Be patient, as this will take a few minutes.
- 2
Add the onions and garlic and cook until the onions are translucent.
Tip: Stir occasionally to prevent burning.
- 3
Add the flour and cook for 1 minute, stirring constantly.
Tip: This will help thicken the chowder.
- 4
Gradually add the chicken broth, whisking continuously.
Tip: Bring the mixture to a simmer.
- 5
Add the smoked paprika, salt, and black pepper.
Tip: Stir to combine.
- 6
Add the potatoes and cook until they are tender.
Tip: Check for doneness every 10 minutes.
- 7
Add the lobster meat and cook for 2-3 minutes.
Tip: Stir gently to prevent breaking the lobster.
- 8
Stir in the heavy cream and bring the mixture to a simmer.
Tip: Reduce the heat to low and let cook for 5 minutes.
- 9
Taste and adjust the seasoning as needed.
Tip: Add more salt, pepper, or cream if desired.
- 10
Serve hot, garnished with fresh parsley.
Tip: Enjoy!
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