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Nutrition Facts
Serving Size 1 (161g) Recipe makes 8 servings The following items or measurements are not included below: 1/3 cup bacon 2 cups lobsters
Calories 172
Calories from Fat 124		(72%)
Amount Per Serving		%DV
	Total Fat 13.8g	21%
	Saturated Fat 8.6g	42%
	Monounsaturated Fat 4.1g
	Polyunsaturated Fat 0.4g
	Trans Fat 0.0g
Cholesterol 50mg		16%
Sodium 78mg		3%
Potassium 226mg		6%
Total Carbohydrate 8.0g		2%
	Dietary Fiber 0.1g	0%
	Sugars 0.4g
Protein 4.8g		9%
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New England Lobster Chowder

Recipe #143523 | 30 min | 10 min prep | add private note

⁽¹⁾ RATE IT NOW Print Recipe

By: Molly53
Nov 1, 2005

From the New England section of the United States Regional Cookbook, Chicago Culinary Arts Institute, 1947. For a tasty variation on this recipe, add 1/2 cup sherry or sauterne wine to the chowder just prior to serving.

SERVES 8 (change servings and units)

Ingredients

1 small onion, chopped
1/3 cup rendered bacon or salt pork fat
2 soda crackers, finely crushed
1 quart milk, scalded
2 cups lobsters, cooked and cubed (either canned or fresh may be used)
1 cup cream, heated
salt
pepper
cayenne pepper, to taste

Directions

1
Cook the onion in the fat until translucent and lightly golden.
2
Strain and reserve the fat, discarding the onion.
3
To two tablespoons of the fat, add the crushed soda crackers.
4
Add the hot milk gradually, stirring constantly until smooth; add lobster and heat in the top of a double boiler for 20 minutes.
5
Add seasonings to taste, the remainder of the strained fat and the hot cream.
6
Serve with chowder crackers.