Ingredients
Scale
- 2 tablespoons butter
- 1 medium onion (chopped)
- 2 cloves garlic (minced)
- 2 stalks celery (chopped)
- 2 medium potatoes (peeled and diced)
- 1 cup corn kernels (fresh or frozen)
- 4 cups seafood stock (or fish stock)
- 1 cup heavy cream (or half-and-half)
- 1 pound cooked lobster meat (chopped)
- 1 teaspoon dried thyme
- Salt and pepper (to taste)
- Chopped fresh parsley (optional, for garnish)
Instructions
Step 1: Sauté the Vegetables
- Melt Butter: In a large pot, melt the butter over medium heat.
- Cook Onions and Garlic: Add the chopped onion and sauté for about 5 minutes until translucent. Add the minced garlic and cook for an additional 1 minute until fragrant.
Step 2: Add Remaining Vegetables
- Add Celery and Potatoes: Stir in the chopped celery and diced potatoes. Cook for about 3–4 minutes.
- Add Corn: Add the corn kernels and stir to combine.
Step 3: Add Stock and Simmer
- Pour in Seafood Stock: Add the seafood stock and dried thyme. Bring the mixture to a boil.
- Simmer: Reduce the heat and let it simmer for 15–20 minutes, or until the potatoes are tender.
Step 4: Add Cream and Lobster
- Stir in Heavy Cream: Once the potatoes are tender, stir in the heavy cream and bring the chowder to a gentle simmer.
- Add Lobster Meat: Gently fold in the chopped lobster meat and cook for about 5 minutes until heated through. Season with salt and pepper to taste.
Step 5: Serve
- Garnish: Ladle the chowder into bowls and garnish with chopped fresh parsley if desired.
- Enjoy: Serve warm with crusty bread or crackers.
- Prep Time: 15
- Cook Time: 35