⏳ Yield & Time

Yield: 4 servings

Preparation Time: 15 minutes

Cook Time: 30 minutes

Total Time: 45 minutes

🍽 Ingredients

• 4 tablespoons Butter
• 1 large Onion
• 2 stalks Celery
• 4 Carrots
• 2 teaspoons Salt
• 1 teaspoon Black pepper
• 1/2 teaspoon Thyme
• 6 cups Chicken broth
• 1.5 pounds Lobster meat (cooked)
• 2 pounds Russet potatoes
• 1 cup Heavy cream
• 4 ounces Smoked salmon
• 2 tablespoons (for garnish) Chives

📖 Instructions

1. First thing's first: prep your veggies! Finely dice one large onion and two celery stalks. Chop four carrots into small, roughly half-inch pieces. Don't be afraid to get your hands dirty–it's part of the fun!
2. Next, grab your lobster meat. I usually buy pre-cooked, as it saves a ton of time and hassle. If you're using raw lobster, cook it until just tender, then cut it into bite-sized pieces. We're talking roughly 1.5 pounds here.
3. In a large pot or Dutch oven, melt 4 tablespoons of butter over medium heat. Add your onions, celery, and carrots and cook until they soften, about 5-7 minutes. Stir occasionally. You know they're done when they're tender but not browned.
4. Now, let's build that flavor! Sprinkle in 2 teaspoons of salt, 1 teaspoon of black pepper, and a healthy pinch of thyme. Cook for another minute, allowing the spices to bloom. You'll smell the amazing aromas filling your kitchen!
5. Pour in 6 cups of chicken broth. Give it a good stir. Bring everything to a gentle simmer. This is where the magic happens.
6. Add the lobster meat to the pot. Simmer gently for about 5 minutes, allowing the flavors to meld together. Don't overcook the lobster, or it will get tough and rubbery—no one wants that!
7. Time to add the star of the show, the potatoes! Peel and cube 2 pounds of russet potatoes. Stir them into the chowder. Reduce the heat to low and let the potatoes simmer until they're completely tender, about 15-20 minutes. You should be able to easily pierce them with a fork.
8. Grab your immersion blender (or carefully transfer the soup to a regular blender) and blend until the chowder is mostly smooth. Leave a few chunks of potatoes for texture—it adds a nice, rustic touch.
9. Stir in 1 cup of heavy cream, and 4 ounces of smoked salmon, cut into small pieces. Gently heat through. Don't boil it! We want to keep the cream nice and smooth.
10. Finally, taste and adjust seasoning. You might want a bit more salt or pepper, depending on your preference. Ladle the chowder into bowls and garnish with fresh chives or a sprinkle of paprika, if you like a little extra pizzazz.
11. And that's it! You've just made a luxurious lobster chowder. I hope you love it as much as I do... Seriously, this stuff is dangerously good. Enjoy! Now, go ahead and impress your friends and family—they'll be begging you for the recipe!

📝 Notes

• For a thicker chowder, use less broth or blend for a longer time.
• Feel free to adjust the spices to your liking.
• If you don’t have fresh chives, you can use other fresh herbs such as parsley or dill instead.