Description
Indulge in a comforting bowl of Creamy Lobster Potato Chowder with this easy recipe. Learn how to make a rich and delicious seafood chowder at home today!
Ingredients
- 2 tablespoons (30 ml) vegetable oil (28 grams)
- 1 medium onion, diced
- 2 cloves garlic, minced
- 2 cups (480 ml) vegetable broth (480 milliliters)
- 2 cups (480 ml) coconut cream (480 milliliters)
- 1 pound (454 g) potatoes, peeled and diced (450 grams)
- 1 pound (454 g) cooked shrimp, chopped (450 grams)
- 1 cup (240 ml) peas, fresh or frozen (150 grams)
- 1 teaspoon (5 ml) salt (5 grams)
- 1/2 teaspoon (3 ml) black pepper (1 gram)
- 1/2 teaspoon (3 ml) cumin (1 gram)
- 2 tablespoons (30 ml) fresh cilantro, chopped (8 grams)
- 1 tablespoon (15 ml) lime juice (15 milliliters)
Instructions
- In a large pot, melt the butter over medium heat.
- Add the diced onion and sauté until translucent, about 5 minutes.
- Stir in the minced garlic and cook for 1 more minute.
- Pour in the vegetable broth and bring to a simmer.
- Add the diced potatoes and cook until tender, about 15 minutes.
- Stir in the heavy cream and bring the mixture to a gentle simmer.
- Add the cooked lobster meat and corn kernels to the pot.
- Season with salt, black pepper, and paprika.
- Simmer the chowder for an additional 5 minutes.
- Stir in the fresh parsley and lemon juice.
- Adjust seasoning if necessary and serve hot.
Notes
- For a more flavorful dish, opt for full-fat coconut cream.
- Enhance the taste with a touch of smoked paprika.
- Adjust seasoning to achieve a perfect balance of flavors before serving.
