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Lobster & Potato Chowder

Enjoy the “tail” end of the lobster season with this creamy soup!

Lobster Potato Chowder

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.
This entry was written on November 1st, 2000 and filed under Recipes.
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