July 2, 2024

Red Leicester Lobster Chowder

Red Leicester Lobster Chowder is one of our favorite summer soups. I start this chowder by cooking carrots, celery, and leeks until they are tender. Then, I add in homemade chicken stock and red potatoes. Finally, I add cream and cooked lobster. We like this soup for several reasons. First of all, I like that this soup can be made ahead of time and reheated. Secondly, since I used shelled lobster meat I was able to make this chowder very quickly. And, lastly, we all love the rich and creamy flavors in this lobster soup.

THE EQUIPMENT I USED

A Dutch Oven- I always use an enameled cast iron Dutch oven. I used my Staub Dutch oven this time.

THE INGREDIENTS NEEDED FOR Red Leicester LOBSTER CHOWDER

Butter- I always use Kerry Gold Irish butter.
Carrots- Be sure to peel your carrots well.
Leeks- These add great flavor, but you can also use onions. Be sure to wash your leeks well.
Chicken Stock- I always use my homemade chicken stock. I like to make it in big batches and store it in my freezer.
Heavy Cream- If you like, you can substitute whole milk for some of the cream.
Lobster- If you can buy cooked lobster meat it will save you a lot of time.
Cheese- I used Red Leicester Cheddar Cheese. You could always just use extra sharp cheddar cheese though.
Potatoes- Use red potatoes but peel them first.
Garlic- I like to buy the peeled cloves of garlic, and store them in my freezer.

HOW I MADE MY CHOWDER

First, I cooked the celery, carrots, and leeks until they were soft.
Then, I added the potatoes and chicken stock and cooked them until the potatoes were tender.
Finally, I added the cream and the lobster.

If you like lobster, you need to try this decadent and delicious Red Leicester Lobster Chowder.

Red Leicester Lobster Chowder

Lobster chowder filled with Red Leicester cheddar cheese, potatoes, and lobster.

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Prep Time 10

Cook Time 30

Total Time 40

Course Soup

Cuisine American

Servings

Calories 350 kcal

Ingredients

2 tbsp. salted butter
1 cup each chopped leeks and diced carrots
½ cup chopped celery
1 tbsp. minced garlic
2 cups red potatoes, peeled and diced
2 cups chicken stock
1 cup heavy cream (or a ½ cup milk and a half cup of cream)
1 cup Red Leicester cheddar cheese or other cheddar cheese
2 cups cooked lobster, cut in bite sized pieces
2 tbsp. chopped chives

Instructions

In a Dutch oven, melt the butter. Add the leeks, carrots, and celery and cook on low heat for ten minutes. Add the garlic and cook for one minute.
Add the chicken stock and potatoes. Cover and simmer for twenty minutes.
Add the cream and bring it to a simmer. Then add the lobster and cheese and cook for a couple of minutes, just to warm up the lobster. Serve topped with the chives.