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.
|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|
- 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.