lobster chowder for a holiday treat

You’d be hard pressed to knock on any door in the Maritimes and not find a recipe for lobster chowder. It would be even harder to find two the same! The magic in this particular chowder is the addition of old cheddar cheese and frozen peas. Cheddar cheese is gorgeous with lobster anything. Adding it in addition to the whipping cream takes an already rich soup to the sublime. The peas just add fun and a little color.

Lobster Chowder

Serves 4 Maritimers or 6 from everywhere else…

2 – 14 ounce tins frozen lobster meat, thawed – drain and reserve the water

4 medium potatoes, peeled and diced

1 cup frozen peas

1 yellow onion, chopped

1/4 cup butter

2 cups whipping cream

2 cups shredded old cheddar

2 bay leaves

1 teaspoon Old Bay Seasoning

Sea salt and freshly ground pepper, to taste

Over medium heat, melt butter in a heavy bottomed soup pot

When butter is frothy, add chopped onion and saute until opaque – about 5 minutes

Add diced potato and water from the thawed lobster

Add enough fresh water to cover the potatoes

Bring to a gentle boil and cook until potatoes are fork tender

Reduce heat to minimum

Add seasoning, bay leaves and shredded cheese

Stir until cheese is melted and well combined

Add lobster meat and frozen peas

In a separate pot, scald cream then slowly pour into chowder

Simmer for 30 minutes, stirring often.

THE LOVE: Like all good soups, this chowder tastes better the day after it’s made. If you decide to make it in advance, make sure that you reheat very slowly to avoid having the cream separate. If you want to add a little drama leave the lobster in large pieces but if you are trying to stretch it a bit throw in another potato and chop up the lobster!

Thanks for reading.