It’s hard to believe two years have passed already. I started this journey as a way to share my adventures in the kitchen and favorite recipes. I truly didn’t expect anyone to read my ramblings, forget actually trying my recipes.
Because parties and celebrations should be shared and because this little blogging thing is even more special because of you, I cooked up something super special to share for my blogging anniversary. This would be wonderful as a special Valentine’s Day meal too.
I’m not entirely sure how the idea hit me, but I’m glad it did. Lobster is one of those things that is usually reserved for special occasions, and this is just that! This is a traditional creamy chowder, spiced just right and loaded with potatoes and lobster. It’s warm, comforting and totally decadent.
Yield: Yields approximately 10-12 servings.
1 1/2lb cooked lobster meat
3 1/2C potatoes, peeled and cubed
1 1/2C corn (or 15oz can, drained)
3/4C onion, chopped
1/2 tsp paprika
1/2 tsp cumin
1 tsp thyme
1 tsp salt
1 tsp basil
1/2 tsp white ground pepper
1 tsp dried minced garlic
1/4C flour, optional (used for extra thickness)
1 jalapeno, diced
4 slices of bacon, thick cut
1 1/2C lobster stock
3 1/2C Half and half
Add all ingredients to slow cooker, minus lobster meat and bacon. Stir gently.
Cook bacon. Drain on paper towels. Chop and set aside. Carefully add bacon grease to slow cooker.
Cover and cook on high for 5 hours or low for 10.
Prepare lobster meat, by cutting into bite size pieces. When one hour remains, add cooked lobster meat to slow cooker. Gently stir. Cover and continue to cook.
Divide among bowls. If desired, sprinkle with chopped bacon and serve with crackers. Store chilled in airtight containers for up to several days.
-Bacon is optional.
-I used Bar Harbor brand lobster stock. This will be located near the other various stocks. If you can't find this, feel free to use seafood stock instead.