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Lobster Chowder | The Recipe Critic

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Lobster Chowder | The Recipe Critic
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Creamy, indulgent Lobster Chowder takes only 40 minutes to make and is incredibly flavorful! Tender potatoes, crisp bacon, and luscious lobster are enveloped in a creamy, velvety broth.

Overhead shot of a bowl of lobster chowder.

Reasons You’ll Love This Recipe

  • Easy to Make: For how fancy and indulgent this soup feels, it takes under an hour to prepare.
  • Indulgent Yet Accessible: This chowder is seriously so good. The best part is you probably already have all of the ingredients, minus the lobster.
  • Versatile: You can make this soup for a weeknight dinner or a fancy date night in. Pair it with boursin stuffed mushrooms as an appetizer, alongside roasted beet salad and creme brûlée for dessert.

Excellent For Any Occasion

This lobster chowder is so rich and creamy with succulent lobster, you guys are going to love it! It would be a great soup to serve your loved one for a Valentine’s Day date or a special occasion. But honestly, this soup is easy enough for any night of the week.

Ingredients Needed for Lobster Chowder

Overhead shot of labeled ingredients. Overhead shot of labeled ingredients.

How to Make Lobster Chowder

You’re going to feel so fancy when you eat this delicious soup! Your family, friends, or loved ones will never know how easy it is to make! For exact measurements of the ingredients, be sure to scroll to the bottom of the post.

  1. Crisp the Bacon: Add the diced bacon to a large pot over medium-high heat and cook until crispy. Remove it using a slotted spoon and set aside.
  2. Saute: Add the diced onion to the bacon grease and cook until tender. Stir in the minced garlic and cook for 30 seconds. 
  3. Add: Sprinkle in the flour, paprika, and thyme, then stir to make a paste.
  4. Simmer: Pour in the chicken broth and cubed potato pieces. Bring the liquid to a boil and reduce to a simmer for 10-15 minutes or until the potatoes are tender.
  5. Combine and Season: Stir in the heavy cream, cooked lobster, and the cooked crumbled bacon. Season to taste with salt and pepper, then garnish with fresh dill and parsley, if desired.
Overhead shot of cooked bacon pieces in a bowl. Overhead shot of cooked bacon pieces in a bowl.
Overhead shot of onions and garlic cooking in bacon grease. Overhead shot of onions and garlic cooking in bacon grease.
Overhead shot of cooked onion and garlic with flour and seasonings. Overhead shot of cooked onion and garlic with flour and seasonings.
Overhead shot of someone pouring potatoes into the chicken broth onions and garlic.Overhead shot of someone pouring potatoes into the chicken broth onions and garlic.
Overhead shot of the lobster on top of the soup. Overhead shot of the lobster on top of the soup.

Lobster Chowder VS. Lobster Bisque?

If you’re wondering what the difference is between lobster chowder and lobster bisque, the answer is the texture! Both versions are absolutely delicious!

  • What Makes It Lobster Chowder? Chowder is thick and chunky with pieces of potato and lobster. I love Yukon gold potatoes in this recipe but feel free to use red or russet potatoes if you prefer. Have fun with the textures. Try adding carrots, celery, or corn!
  • What Makes It Lobster Bisque? Bisque is smooth and creamy with a silky texture. Use a blender or an immersion blender to puree the bisque so that all the lumps are gone. I love to serve my lobster bisque with a few pieces of lobster meat on top! It makes an elegant presentation.

Overhead shot of lobster chowder in a pot with a ladle.Overhead shot of lobster chowder in a pot with a ladle.

Storing and Reheating Leftovers

This lobster chowder recipe makes great leftovers! The flavors meld together and taste even better the next day. It’s the tastiest, hearty soup for lunch! And if you’re looking for more chowder recipes, you have to try my Clam Chowder!

  • In the Refrigerator: Once it has cooled down then place any leftover lobster chowder in an airtight container. Then, go ahead and put it in your fridge, and it will last 3-4 days!
  • In the Freezer: I don’t recommend freezing leftover chowder. The texture of the cream and potatoes can cause the chowder to be mushy as it thaws. It’s best enjoyed fresh or within a few days of making it!
  • To Reheat: Reheat leftovers in a pot over the stove. Heat the chowder on medium-high heat until warmed through. You can also reheat leftovers in the microwave.

Overhead shot of a spoon with a bite of lobster chowder being held over a bowl of chowder. Overhead shot of a spoon with a bite of lobster chowder being held over a bowl of chowder.

More Seafood Recipes I Know You’ll Love

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  • Add 1 pound chopped bacon to a large pot over medium-high heat and cook until crispy. Remove it using a slotted spoon and set aside.

  • Add ½ cup diced yellow onion and cook until tender. Stir in 2 cloves minced garlic and cook for 30 seconds.

  • Sprinkle in the ¼ cup all-purpose flour, ½ teaspoon paprika, and ½ teaspoon dried thyme then stir to make a paste.

  • Pour in 6 cups chicken broth and 3 cups Yukon gold potatoes, unpeeled and diced. Bring the liquid to a boil and reduce to a simmer for 10-15 minutes or until the potatoes are tender.

  • Stir in 1 ½ cups heavy cream, 1 pound cooked lobster,, and the cooked crumbled bacon. Season to taste with ½ teaspoon salt and cracked black pepper,

  • Garnish with chopped dill and parsley, if desired. Enjoy with crusty bread or crostini.

Calories: 998kcalCarbohydrates: 45gProtein: 29gFat: 79gSaturated Fat: 36gPolyunsaturated Fat: 9gMonounsaturated Fat: 28gTrans Fat: 0.2gCholesterol: 223mgSodium: 2520mgPotassium: 1234mgFiber: 5gSugar: 6gVitamin A: 1494IUVitamin C: 38mgCalcium: 138mgIron: 3mg

Nutrition information is automatically calculated, so should only be used as an approximation.





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