Lobster Chowder with Potato and Chives
This mouthwatering soup features the unmistakable flavor of lobster, as well as creaminess from the butter, milk, and light cream, and the hearty richness of potatoes. The soup is finished off with some chives, and you can also add a dollop of butter to each bowl of soup for a sunny streak of yellow. Serve this potato and lobster soup with crusty bread for dunking, or with a green salad for contrast.
This sensational soup is perfect for a dinner party, and you can either cook the lobster beforehand or buy a ready-cooked one if you are squeamish about doing it yourself. This is a very simple dish to prepare and the ingredients are very basic. Perhaps you already have most of them in your refrigerator or cupboards. If not, they are easy to find in the grocery store. Your dinner guests will be very impressed with this. As you already know, seafood always makes a favorable impression.
This will serve four people as a hearty appetizer or entrée, or you can stretch it to six or even eight for a smaller appetizer, or if you are planning to serve a large entrée afterwards and you want to ensure your dinner guests are not too full to appreciate it.
- 1½ lbs cooked lobster
- 3 peeled, diced potatoes
- 2 cups water
- 2 cups light cream
- ¾ teaspoon salt
- 2 finely chopped onions
- ¼ cup butter
- 1 cup milk
- ¾ chopped celery stalk
- ¼ teaspoon black pepper
- 6 halved chives, for garnish
- Cut the lobster into bite-size pieces.
- Melt butter in a pot over a medium heat.
- Add the onions and celery.
- Cook until translucent.
- Stir in the potatoes.
- Add the water, salt and black pepper.
- Bring the lobster soup to a boil.
- Cover and turn the heat down to simmer for 15 minutes.
- Pour in the milk and cream, and bring the soup back to a simmer.
- Add the lobster and cook until it is warmed through.
- Serve garnished with the chives.
This is certainly a feast for the eyes as well as the stomach, and everyone will be suitably impressed when you place a bowl of this seafood soup in front of them. You can see from the picture how the colorful lobster looks elegant and stunning, and how a few chives make a perfect garnish. Swap the chives for a sprig of parsley if you have some growing outdoors; either herb would work just fine. This soup is best served hot. Add the lobster at the last minute. It only needs to be warmed through, since it is already cooked, and cooking it further would just toughen it.
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