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.
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