Lobstah Chowdah
Creamy, buttery and warm for the soul. This chowder can be made with real lobster, fake lobster, oysters, or shrimp! You don't have to be in the NE to say Lobstah!
Prep Time 10 minutes mins
Cook Time 30 minutes mins
Course Soup
Cuisine American
- 1 cup sweet onion, diced
- 2 stalks celery, diced
- ½ stick butter
- 2 tbsp flour
- 5 medium red potatoes, cubed
- 2 tsp salt
- 1 tsp Old Bay Seasoning, or more to taste sprinkle some for serving
- dash cayenne pepper to taste
- ½ tsp black pepper
- ⅔ cup dry white wine
- 3 cups seafood or lobster stock
- 2 packages imitation lobster or crab for cheap, or 1 lb cooked lobster, crab meat or shrimp if using oysters wait to add in the last 5 minutes so they don't overcook
- ½ cup heavy cream
- 1 cup fresh frozen corn, optional
Melt butter in a stock pot. Add onion and celery. Cook on medium heat for 5 min then add the potatoes, corn if using, spices and stir.
Stir in the flour cooking for 5 min more.
Add the wine and stock. Bring to a low boil and simmer on medium low heat for 20 minutes or until potatoes are tender and liquid is thickened.
Add the cream and bring back to a boil. Check for thickness. If still to thin add more cream and reduce on medium until desired thickness. Reduce heat to low and stir in the lobster meat.
Simmer on low for 10 more minutes and serve hot.
Keyword chowder, lobster, shrimp, soup