Creamy Lobster Chowder
This rich chowder is delicious with rustic bread.
Serves: 8Hands-on: 30 minutesTotal: 50 minutesDifficulty: Medium
- 2 oz. smoked slab bacon, cut into 1⁄4-inch dice
- 2 medium leeks; white part only, cleaned well and very thinly sliced
- 4 medium russet potatoes, peeled and diced
- 4 cups seafood stock
- 2 Tbsp. unsalted butter
- 1⁄4 tsp. ground black pepper
- 1 lb. cooked lobster, cut into bite-sized pieces
- 1 cup heavy cream
- 1 tsp. salt
- 1 loaf rustic bread
- Add the diced bacon to a 4-quart Dutch oven and fry it over moderate heat until golden and nearly crisp, about 5 to 7 minutes. If the bacon renders more than 2 tablespoons of fat, pour off the excess. Add leeks, stir to coat in bacon fat, and sauté for 2 minutes. Stir in the potatoes and reduce the heat to low; cover, and cook for 10 minutes, stirring frequently to prevent browning, or until the potatoes are tender. Mash some of the potatoes with a fork, if desired.
- Add the water, stock, or broth; bring to a simmer, cover, and cook for 5 minutes. Stir the butter into the broth. Once the butter is melted, add the salt, pepper, lobster, and cream. Stir gently and cook on low to bring all the ingredients to temperature.
- Remove the pan from the stove, cover, and allow the flavors to bloom for 15 or 20 minutes before serving. Ladle into warmed soup bowls. Serve with bread