Can I use frozen lobster meat?

Yes, frozen cooked lobster meat works great in this creamy lobster chowder. Make sure it is fully thawed and drained before adding it to the pot, and avoid overcooking it once it goes in. Lobster toughens quickly with too much heat.

My chowder is too thin. How do I fix it?

Let it simmer uncovered for a few extra minutes to reduce and thicken naturally. If you need a quicker fix, whisk together 1 teaspoon of cornstarch with 1 tablespoon of cold water and stir that slurry into the gently simmering chowder.

Can I substitute the heavy cream for something lighter?

Half-and-half works as a substitute for a lighter version, though the chowder will be less rich. For a dairy-free option, full-fat coconut cream can be used, but it does add a subtle coconut undertone to the final flavor.

Is this chowder gluten-free?

No, this recipe uses all-purpose flour to create the roux. To make it gluten-free, substitute a 1-to-1 gluten-free flour blend or use cornstarch to thicken the broth in Step 4 instead.

Incredibly Rich Creamy Lobster Chowder the Whole Family Will Love

Creamy Lobster Chowder

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A rich and decadent one-pot chowder loaded with tender lobster meat, potatoes, and corn in a creamy savory broth. Restaurant-quality flavor made simple at home.

Author: Sarah Mae Carter
Prep Time: 15 minutes
Cook Time: 30 minutes
Total Time: 45 minutes
Yield: 6 servings 1x
Category: Soup
Method: Stovetop
Cuisine: American

Ingredients

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1 tablespoon unsalted butter
1 tablespoon olive oil
1 large onion, chopped
2 celery stalks, chopped
2 cloves garlic, minced
1/4 cup all-purpose flour
4 cups seafood or chicken stock
1 lb potatoes, peeled and diced into 1/2-inch cubes (about 2 cups)
1 cup corn kernels, fresh or frozen
1 lb cooked lobster meat, roughly chopped
1 cup heavy cream
1/2 teaspoon paprika
Salt and freshly ground black pepper to taste
Fresh chives or parsley, chopped, for garnish

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Instructions

Melt butter and olive oil in a large pot or Dutch oven over medium heat. Add onion and celery and cook, stirring occasionally, until softened and translucent, about 5 to 7 minutes.
Add minced garlic and stir constantly for 1 minute until fragrant. Do not let it brown.
Sprinkle flour evenly over the vegetables and stir constantly for 1 full minute to form a roux.
Slowly pour in the stock one cup at a time, whisking constantly to prevent lumps. Bring to a gentle simmer over medium heat.
Add diced potatoes and corn. Simmer uncovered for 15 to 20 minutes, stirring occasionally, until potatoes are completely fork-tender.
Reduce heat to low. Stir in chopped lobster meat, heavy cream, and paprika. Heat gently for 3 to 5 minutes. Do not boil after adding cream.
Season with salt and black pepper to taste. Ladle into bowls, garnish with fresh chives or parsley, and serve immediately.

Notes

Use seafood stock for the deepest flavor. Chicken stock works in a pinch.
Never boil the chowder after adding heavy cream as it can cause the cream to separate.
Frozen cooked lobster meat works well. Thaw and drain fully before adding.
If the chowder thickens too much, stir in a splash of stock or cream to loosen.
To make gluten-free, substitute a 1-to-1 gluten-free flour blend or use a cornstarch slurry to thicken instead.

Nutrition

Serving Size: 1 bowl (1/6 of recipe)
Calories: 390 kcal
Sugar: 4 g
Sodium: 520 mg
Fat: 22 g
Saturated Fat: 12 g
Unsaturated Fat: 9 g
Trans Fat: 0 g
Carbohydrates: 24 g
Fiber: 2 g
Protein: 30 g
Cholesterol: 145 mg

Find it online: https://www.benefitiany.com/creamy-lobster-chowder/