Return to Content

Classic Lobster Chowder

Classic Lobster Chowder
17 votes, 3.00 avg. rating (61% score)
by in Jan 2013
Classic Lobster ChowderPhoto/Art by Jonathan Levitt

Total Time: 55 minutes

Hands On Time: 25 minutes

Yield: 8 to 10 servings

Dick Bridges' recipe was his mother's. Since he's experienced in making lobster chowder for crowds, he cautions that even if you're cooking for a big group, you should always make it in small batches, a gallon at a time, and let it cool properly. The flavor intensifies nicely if it sits overnight, so if you can, make it a day ahead of time; then reheat before serving the next day.

Read more about about the man who perfected this recipe for lobster chowder.

Ingredients:

  • 6 cups water (see "Note")
  • 1 large onion, finely diced
  • 3 large red potatoes, unpeeled and cubed, or 3 large white potatoes, peeled and cubed
  • 1 teaspoon kosher or sea salt, plus more to taste
  • 1/2 teaspoon freshly ground black pepper
  • 1 teaspoon dried basil (optional)
  • 8 tablespoons (1 stick) salted butter (see "Note")
  • 1 pound par-cooked lobster meat (claw and tail) from 4 or 5 1-1/2-pound lobsters, cut into chunks
  • 3 tablespoons whole-kernel corn
  • 1 can evaporated milk

Instructions:

Put the water, onion, potatoes, salt, pepper, and basil (if using) into a 4- to 5-quart pot over high heat. Bring to a full boil; then reduce heat to a simmer and cook until the potatoes are almost tender, 15 to 20 minutes. Meanwhile, melt the butter in a skillet over medium-high heat; then add all the lobster meat. Cook, stirring with a wooden spoon, just until the meat is fully cooked and the butter is bright orange. Remove from heat. Add the corn to the pot; then add the lobster. Let the soup sit on low heat 10 to 15 minutes; then add the milk. Bring to a gentle simmer and serve.  

Additional Notes:

For a thicker lobster chowder, use 5 cups of water instead of 6. Dick Bridges' chowder gets a lot of flavor from the generous portion of butter he uses. You can cut the amount to 6 tablespoons if you prefer, but we like to think that the full 8 tablespoons isn't so bad when divided among multiple servings.

Updated Wednesday, June 26th, 2013

Browse Similar Recipes

Sign-up for Yankee Magazine's FREE enewsletter!

and get a free digital issue, plus 30% off in the Yankee Store

Your New England Minute
Yankee Recipe Box
Yankee Exclusive Offers
Great Yankee Giveaway
Yankee's Travel Exclusives Newsletter

One Response to Classic Lobster Chowder

  1. Lynn Perrault July 13, 2013 at 8:50 am #

    Made this for a family get together. Served it with the milk on the side for those who wanted a clear broth. it was a sensational chowder. Thanks Dick and Yankee Magazine!

Leave a Reply

Comments maybe edited for length and clarity.