Nova Scotia Lobster Chowder
This is a rich chowder packed with plenty of lobster. It can be served in small cups for a very special first course or in larger bowls as the centerpiece of an informal supper. The sour cream adds an unexpected and delicious tartness.
Ingredients
| 1⅔ cups | potatoes, peeled, diced & cooked | 400 mL |
| 2 tbsp | butter | 25 mL |
| 1½ cups | onions, peeled & minced finely | 375 mL |
| 2 tbsp | dried thyme leaves | 25 mL |
| 1½ tsp | celery salt | 7 mL |
| ¼ tsp | black pepper | 1 mL |
| ¾ cup | sour cream | 175 mL |
| 1½ cup | whipping cream | 375 mL |
| 1 cup | milk | 250 mL |
| 2 cups | Nova Scotia lobster meat, cooked & chopped, plus juices | 500 mL |
Directions
- In a large saucepan over medium heat sauté onions in butter until soft and transparent, do not over cook.
- Stir in the thyme (use up to 2 tbsp according to your tastes), celery salt and pepper, and then the cooked potatoes.
- In a bowl, blend the sour cream, whipping cream, milk and the lobster meat and juice.
- Add to potato mixture and stir gently. Heat through but do not boil.
Makes 6 servings.
I am looking froward to trying this receipe
Make sure to let us know how it turns out!
LOVE LOBSTER AND THE CHOWDER LOOKS SO GOOD, WILL TRY IT FOR MY COMPANY
Excited to try this heavenly receipe..Lobster Chowder…..thank you. Emma’s Eatery @ Eastern Passage NS makes an excellent one, too.
I make a lobster bisque every year for our Christmas Dinner starter. This will be a January recipe for me for sure. Looks quite simple as well!
This is the best lobster chowder , I’ve made others but this one is a keeper, that’s what my husband said. Mmmmmm
Horrible recipe!!! The sour cream imparted a very unpleasant flavor, and the recipe called for way too much thyme. I reduced the amount of thyme from 2Tbsp. to 2 tsp. and that was still too much.
Hi Brian,
Everyone has different versions of what should go into a seafood chowder. With our recipes we provide what is suggested or what the chef has put together for the recipe – however you’re welcome to adjust to your own tastes. A few people mentioned there’s too much thyme for their tastes, so we included ‘up to 2 TBSP’ in the directions.
We love chowder and we love that everyone is so passionate about what a “real” chowder is. We created the Chowder Trail (with 61 different chowders) so locals and visitors can find their perfect chowder. We’ll be running the chowder trail again in 2016 from April to October.
Thanks for your feedback.
Cheers,
Christine
Love this recipe! So good!
I used a little less cream and a little more milk, real celery, and a large mason jar of home-brined lobsters and it turned out delicious 🙂
How do you cook the lobster for this recipe?