Grandpa Seamone's 'Lobster Chowder' Recipe

Cooking Directions

• STEP 1.In a large pot, melt butter over medium heat. Add onions, celery, and carrots, and cook until vegetables are tender.
• STEP 2.Add flour to the pot and stir well to coat the vegetables. Cook for a minute to cook off the raw flour taste.
• STEP 3.Slowly pour in the chicken broth and milk, stirring constantly to prevent lumps. Bring the mixture to a simmer.
• STEP 4.Add the potatoes, corn, and lobster meat to the pot. Season with salt, pepper, and thyme. Simmer until the potatoes are tender and the flavors have melded together.
• STEP 5.Serve the lobster chowder hot, garnished with fresh parsley. Enjoy with crusty bread for dipping.

Cooking Tips

• To extract the most flavor from the lobster, use the shells to make a lobster stock before making the chowder.
• For a thicker chowder, you can add a slurry of cornstarch and water to the pot and simmer until thickened.
• If you prefer a smoother chowder, you can use an immersion blender to puree some of the soup before adding the lobster meat.

Storage and Serving

• Leftover lobster chowder can be stored in an airtight container in the refrigerator for up to 3 days.
• Reheat the chowder gently on the stovetop, adding a splash of milk or broth to thin it out if needed.
• Serve the reheated chowder with a sprinkle of fresh parsley and a side of crusty bread.