Lobster & Potato Chowder
Enjoy the “tail” end of the lobster season with this creamy soup!
For four to six servings you’ll need
- 1-½ lb of cooked lobster
- 1/4 c butter
- 2 medium onions, finely chopped
- 3/4 celery stalk, chopped
- 3 large potatoes, peeled and cubed
- 3/4 tsp salt
- 1/4 tsp pepper
- 2 c water
- 2 c light cream
- 1 c milk
- 1/3 c finely chopped fresh parsley
Preparation
- Cut lobster into bite-sized pieces.
- In large pot melt butter over medium heat.
- Add onions and celery and cook until translucent.
- Stir in potatoes.
- Add salt, pepper and water.
- Bring to boil, cover and reduce heat to simmer for 15 minutes.
- Pour in cream and milk, bring back to simmer.
- Add lobster and cook until just heated through.
- Sprinkle with parsley.
Tips
- Add small dollop of butter to each bowl to add streak of golden yellow.
Good served with
- Crusty bread, tea biscuits with butter or a green salad.