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Nutrition Facts
Serving Size 1 (241g) Recipe makes 8 servings The following items or measurements are not included below: 1 tablespoon italian seasoning 2% evaporated milk
Calories 259
Calories from Fat 109		(42%)
Amount Per Serving		%DV
	Total Fat 12.1g	18%
	Saturated Fat 7.4g	37%
	Monounsaturated Fat 3.1g
	Polyunsaturated Fat 0.6g
	Trans Fat 0.0g
Cholesterol 69mg		23%
Sodium 803mg		33%
Potassium 710mg		20%
Total Carbohydrate 27.6g		9%
	Dietary Fiber 3.7g	14%
	Sugars 3.5g
Protein 11.1g		22%
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Awesome Lobster Chowder

Recipe #47082 | 55 min | 10 min prep | add private note

⁽⁵⁾ RATE IT NOW Print Recipe

By: Barefoot Beachcomber
Nov 20, 2002

From Canadian Living magazine, a chunky, rich chowder. Yummm.

SERVES 8 -10 (change servings and units)

Ingredients

4 potatoes, peeled and diced (about 2 pounds)
1/2 cup butter
3 onions, chopped
1 cup diced celery
1 small green pepper, diced
1 small red pepper, diced
1/4 cup flour
1 tablespoon italian seasoning or herbes de provence
2 teaspoons salt
1 teaspoon pepper
1 (11 ounce) can frozen lobster meat, thawed and cut in bite-size pieces or fresh lobsters, if you are so lucky
2 (385 ml) cans 2% evaporated milk
1/4 cup chopped fresh parsley

Directions

1
In a large saucepan, bring 4 cups water to a boil; add potatoes and cook for 20 minutes or til tender.
2
In skillet, melt 1/4 cup of the butter over medium heat.
3
Add onions, celery and peppers, cook, stirring occasionally, for about 10 minutes or until softened.
4
Sprinkle with flour, herbs, salt and pepper.
5
Cook for two minutes.
6
Add to potato mixture.
7
In same skillet, melt remaining butter over medium heat.
8
Add lobster; cook, stirring for 4 minutes.
9
Add to potato mixture.
10
Add evaporated milk; stir over medium heat for 10 minutes or until heated.
11
Serve garnished with parsley.

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Featured Reviews for This Recipe

From: Chef1MOM~Connie

On Sep 15, 2009

This is a lovely bisque soup/chowder. As I have never taken the plunge to try and make myself I thought this recipe looked fairly easy. BB you have opened some doors for me to try more. I liked the pleasant andlight taste of this and find this would be a great camping soup as canned milk is plentiful and shelf safe. Floowed directions exactly, using the frozen lobster bits. After tasting some, I did think it needed a bit of a kick, maybe some garlic or red pepper to liven it up some. However, that is our tastes. Tje chowder stands on its own as is and is quite tasty. Made FrenchTarts rustic crock bread to go with it for dinner tonight. Made for PAC Sept2009

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From: Hoot'nOwl

On Feb 4, 2009

I've made this recipe a few times over the years and it is truly awesome! I prepared this recently using 7 ounces of frozen lobster meat, substituted about 1 oz. of sliced sweet pimientos for the peppers and cut all other ingredients in half for a superb chowder for 4 or 5 servings.

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From: Chef #420078

On Jan 8, 2007

Tried this recipe for New's Years Day dinner for eight as a starter. It was awesome, everyone wanted the recipe.Did use just one can of 2% evaporated milk and the other hal and half cream and added crab meat. I will make this again.

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From: Bivit

On Jan 1, 2003

This was so good! We had our first Christmas Eve on our own and I was looking for something toasty, easy, and yet special. We had some friends over and everyone loved it! Thanks so much for posting this, I used frozen lobster and canned milk and served with a loaf of crusty bread so you could wipe the bowl to get every drop!

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