Slow Cooker Lobster Chowder

By Rachel // February 7, 2012 // 396 comments //

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.

Print Recipe

Slow Cooker Lobster Chowder

Prep Time15

Cook Time4

Total Time4 15

Course: Soup

Cuisine: American

Keyword: Dinner, Lobster, Slow cooker, Soup

Servings: 10

Ingredients

1 1/2 lb cooked lobster meat
3 1/2 C potatoes peeled and cubed
15 oz corn drained
3/4 C yellow 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
1/4 C all purpose flour or 2Tbsp cornstarch for a gluten free option
1 jalapeño diced
4 slices bacon optional
1 1/2 C lobster stock
3 1/2 C Half and half or heavy cream

Instructions

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 4-5 hours.
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.