New England Lobster Bake Chowder Recipe

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New England Lobster Bake Chowder

Susan Casagrande

By
@joeybritt

I had to create something for a chowder contest I had won 3 times before and came up with this. It's won 2 years in a row.


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Rating:
★★★★★ 1 vote
Comments:
Serves:
10 to 15
Prep:
20 Min
Cook:
1 Hr
Method:
Stove Top

Ingredients

1 large
onions, vidalia, peeled and chopped
1 stick
butter
6 Tbsp
flour
1 large can(s)
clam juice
10 medium
red potatos chopped
1 qt
light cream
2 c
cooked lobster meat
1 small
can chopped clams with juice
3
ears of cooked corn sliced off cob
1 pkg
seaweed salad (found in the sushi section of the store)
1
lemon

Step-By-Step

1Cook the chopped vidalia onion in the butter until soft.
2Add 6 tbls. or so flour and stir until bubbly.
3Add clam juice a little at a time and stir constantly.
4Add the chopped potatos and cook until softened stirring a few times.
5Add the light cream, lobster meat, can of clams and juice and corn.
6Just before serving add 3/4 of the seaweed salad saving the other 1/4 package for garnish.
7Squeeze fresh lemon wedge onto the chowder after putting it in bowls or serve with the lemon wedge.

About this Recipe

Course/Dish: Chowders
Main Ingredient: Seafood
Regional Style: American
Hashtags: #Seafood, #chowder