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Tuesday 23 June 2026 03:35:36 GMT
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Creamy Lobster Corn Chowder for Seafood Lovers 🛒Ingredients : • 1 lb cooked lobster meat, cut into large chunks • 4 tablespoons unsalted butter, divided • 1 small yellow onion, finely diced • 2 garlic cloves, minced • 2 medium Yukon Gold potatoes, peeled and diced • 2 cups sweet corn kernels • 2 cups seafood or lobster stock • 1½ cups heavy cream • ½ cup whole milk • ½ teaspoon smoked paprika • ¼ teaspoon cayenne pepper, optional • ½ teaspoon dried thyme • Salt and freshly ground black pepper, to taste • 2 tablespoons fresh chives, finely chopped • 4 thick slices rustic bread • 1 garlic clove, for rubbing the toast 👩‍🍳How to Make It : 1. Build the Chowder Base: Melt 2 tablespoons butter in a large pot over medium heat. Add the onion and minced garlic and cook until soft and fragrant, then stir in the smoked paprika and thyme. 2. Simmer the Potatoes and Corn: Add the potatoes, corn, and seafood or lobster stock. Bring to a gentle simmer and cook for 12 to 15 minutes, until the potatoes are fork-tender but still hold their shape. 3. Make It Rich: Pour in the heavy cream and milk and simmer gently for another 5 minutes without boiling hard. Lightly mash a few potato pieces against the side of the pot to thicken the chowder naturally. 4. Warm the Lobster: Gently fold in the lobster chunks and heat for 2 to 3 minutes, just until warmed through. Season with salt, pepper, and cayenne if using, then stir in the fresh chives. 5. Toast and Serve: Brush the rustic bread with the remaining melted butter and toast until golden and crisp. Rub the warm slices with the garlic clove, then serve alongside generous bowls of chowder. 🍽️Nutrition & Timing: Prep Time: 15 min . Cook Time: 30 min . Total Time: 45 min . Servings: 4 Approx. 610 Calories | 34g Protein per serving
Creamy Lobster Corn Chowder for Seafood Lovers 🛒Ingredients : • 1 lb cooked lobster meat, cut into large chunks • 4 tablespoons unsalted butter, divided • 1 small yellow onion, finely diced • 2 garlic cloves, minced • 2 medium Yukon Gold potatoes, peeled and diced • 2 cups sweet corn kernels • 2 cups seafood or lobster stock • 1½ cups heavy cream • ½ cup whole milk • ½ teaspoon smoked paprika • ¼ teaspoon cayenne pepper, optional • ½ teaspoon dried thyme • Salt and freshly ground black pepper, to taste • 2 tablespoons fresh chives, finely chopped • 4 thick slices rustic bread • 1 garlic clove, for rubbing the toast 👩‍🍳How to Make It : 1. Build the Chowder Base: Melt 2 tablespoons butter in a large pot over medium heat. Add the onion and minced garlic and cook until soft and fragrant, then stir in the smoked paprika and thyme. 2. Simmer the Potatoes and Corn: Add the potatoes, corn, and seafood or lobster stock. Bring to a gentle simmer and cook for 12 to 15 minutes, until the potatoes are fork-tender but still hold their shape. 3. Make It Rich: Pour in the heavy cream and milk and simmer gently for another 5 minutes without boiling hard. Lightly mash a few potato pieces against the side of the pot to thicken the chowder naturally. 4. Warm the Lobster: Gently fold in the lobster chunks and heat for 2 to 3 minutes, just until warmed through. Season with salt, pepper, and cayenne if using, then stir in the fresh chives. 5. Toast and Serve: Brush the rustic bread with the remaining melted butter and toast until golden and crisp. Rub the warm slices with the garlic clove, then serve alongside generous bowls of chowder. 🍽️Nutrition & Timing: Prep Time: 15 min . Cook Time: 30 min . Total Time: 45 min . Servings: 4 Approx. 610 Calories | 34g Protein per serving

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